Sundried tomato walnut pesto

My boyfriend Marcus is our CGO, chief gardening officer, and has been doing an amazing job as our plant whisperer to grow yummu, healthy plants and herbs.  He recently planted some basil, which was the inspiration for this delicious vegan sundried tomato walnut pesto.  I use walnuts instead of pine nuts, mostly because they are so much cheaper and taste great. I swap in nutritional yeast for Parmesan cheese, which gives this a beautiful cheesy, nutty flavor and keeps the dish all vegan (and a little lower in fat than traditional pestos with cheese).  This is great topped on regular pasta, zucchini pasta, as a dip for veggies or chips, as a spread or really just to eat by the spoonfuls :).  It keeps in the fridge for 1 week so you can save some and enjoy throughout the week.

2 cups fresh basil
1/4 cup olive oil
1/4 cup of walnut
1/4 cup nutritional yeast
2 tbsp sundried tomatoes in olive oil (I use julienne jar from Trade Joe’s
1 garlic clove chopped
Generous sprinkles of sea salt – taste and add as needed

Directions: Put everything in food processor and blend until creamy.  

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