Sun Dried Tomato Pesto Spread

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Prep Time: ~15 minutes; Yield: 24 oz/ 3 cups

Ingredients/ Shopping List:

  • 2 cups, sun dried tomatoes, drained 
  • ½ cup, olive oil (I used the oil I drained from the sun dried tomato jar).
  • 1 cup, fresh basil
  • ¼ cup, fresh parsley
  • 1 cup, pine nuts, toasted
  • 4 garlic cloves
  • 1 shallot
  • ¼ cup, vegan parmesan cheese
  • Pepper, fresh ground, to taste

Directions:

  • Toast the pine nuts over low heat until golden brown.
  • Combine the sun-dried tomatoes, toasted pine nuts, olive oil, basil, parsley, garlic, shallot, and cheese in a food processor.
    • Pulse until well mixed.
    • You may need to slowly add in more olive oil to achieve a smooth consistency with small chunks.
  • Spread on crusty bread or crackers and enjoy!

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