Creamy Sun Dried Tomato Pesto (Vegan!)
Creamy Sun-Dried Tomato Pesto!
Seriously, if you try anything that I showcase in these recipes, you should try this.
Ingredients
3 oz basil, rinsed
16 oz (1 container) silken tofu
1/2 cup sun-dried tomatoes in olive oil (about 17 pieces)
1/4 cup olive oil, preferably from sundried tomatoes
2 tbsp pine nuts
1 clove garlic
1/4 tsp salt
fresh pepper to taste
pasta of choice
Directions
Literally add all of the ingredients to a food processor or blender and blend until smooth. A blender will yield more of a silky texture but a food processor could work.
Additional add in’s that I like include cherry tomatoes (they taste different and fresher than the sun-dried sauce) and bacon. This sauce requires a little bit of textural contrast, otherwise, it feels a little like cat food.
Enjoy!
Conclusion
I learned this a few years ago in a hot summer and it’s been a staple ever since in my archive of food that is fairly healthy and is light for the summer. I assume you can batch-make this with the noodles and store it as a pasta salad. If you try it let me know!
