I know you’ll love this Sun Dried Tomato Basil Pesto:
Fragrant & Delicious.
P.S. If you make this recipe make sure to come back here to rate it, snap a photo and tag me with #VeggieSociety on Instagram, it always makes my day ~ Florentina Xo’s
Sun Dried Tomato Pesto Sauce
- Drain the tomatoes very well and add them to the bowl of a food processor together with the pine nuts, vegan parmesan, basil leaves, oregano, garlic and olive oil. Process until smooth to your liking. Add a splash of water or more olive oil if you need to stretch out the sauce a little. Season to taste with sea salt and store in a jar in the refrigerator.
- To make this pesto 100% WFPB diet appropriate you’ll need to start with plain sun dried tomatoes (not packed in oil). Add them to a small bowl and cover with one cup of hot water. Soak for 20 minutes until the tomatoes are rehydrated. Strain and reserve the water.
- Add the tomatoes with the rest of the ingredients to the bowl of a food processor (No Oil). Pour in some of the reserved water and process until smooth to your liking. Season to taste with sea salt and serve.