SUN-DRIED TOMATO PESTO

Pesto truly is such a versatile condiment that can be used in a variety of dishes - as a pasta sauce, on some fresh sourdough bread with maybe some greens and avocado, as a pizza base, to name just a few.

This vegan, gluten free and dairy free version with sun-dried tomatoes only takes about 15 minutes to make and has less than 10 ingredients. Put it in a sealed container and it will last in the fridge for up to a week.

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Pesto, Vegan Pesto, Tomato Pesto

Sauces, Dips & Spreads

Yield: 450g

Author: Beatrice Caffrey | The Nourished Bowl

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Sun-dried Tomato Pesto

Prep time: 15 MinTotal time: 15 Min

Pesto truly is such a versatile condiment that can be used in a variety of dishes.

Ingredients

• 100g sun-dried tomatoes
• 80ml olive oil
• 60g almonds (skin off)
• 4 garlic cloves
• 1 tbsp tomato puree
• Salt & pepper
• 50ml hot water

Instructions

1. Combine all the ingredients except for the water in a food processor and pulse to a coarse paste. Add the hot water gradually and blend to your liking (you may need a bit more or less, but be careful with the water as you do not want to add too much too soon).
2. Store in an airtight container in the fridge.

https://www.thenourishedbowl.com/blog/2019/3/22/sundried-tomato-pesto

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Vegan Sun dried Tomato Pesto Pasta