A variation on a classic Italian sauce: basil pesto mixed with the interesting flavor of sun-dried tomatoes.
Yield: 2 cups
Time: 15 minutes
Tools
- blender or chopping knife
- large bowl
- wooden spoon
Ingredients
- 2 c fresh basil, packed
- 3-5 cloves garlic, minced
- ½ c chopped pine nuts or walnuts
- ¼ c nutritional yeast
- 6 oz oil-packed sun-dried tomatoes, chopped
- 5-6 T olive oil
Directions
Blender: Process basil, garlic, nuts, and nutritional yeast until finely chopped. Stir in the tomatoes and oil.
Knife: chop the basil until it is dark green, pasty, and no longer resembles basil (about 5 minutes). Mix in remaining ingredients.
Notes
Stir into pasta or spread on bread for bruschetta. It’s wonderful contrasted with something tangy, like almond feta.
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