Vegan Sun-Dried Tomato Pesto |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This pesto can be served over pasta (more than enough for 8 ounces). Mix with soy cream cheese, margarine, tofu for a spread. Ingredients:
2 cups fresh basil leaves |
5 sun-dried tomatoes, softened |
3 cloves garlic, crushed |
1/4 teaspoon salt |
3 tablespoons toasted pine nuts |
1/4 cup olive oil |
Directions:
1. Place basil, tomatoes, garlic, salt, and nuts in an electric food processor or blender. Puree. Add olive oil slowly, and blend slowly until the mixture is to your desired texture.
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