GF, DF, Vegan.
Ingredients:
- 860 gms Organic Dried Tomatoes
- 1 cup (135 gms) Sunflower Seeds
- ¾ cups (90 gms) Almonds
- ½ cup of Basil
- ¼ cup (15 gms) Nutritional Yeast
- 1 tsp (5 gms) salt
- 2 cups (440 mls) Water
- ½ cup (130 mls) Olive Oil
Method:
- Soak Dried Tomatoes in 2 cups (440 mls) lukewarm water for 10-15 minutes. Strain tomatoes over a bowl to keep the water, this water will be used in the pesto. About 1.5 cups (330mls) of the tomato soaking water is needed.
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In a Food Processor, combine soaked dried tomatoes, all dry ingredients and half the amounts of tomato water (¾ cup) and olive oil (¼ cup).
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Blend to combine.
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Add the remaining tomato water and olive oil and continue to blend until all ingredients are combined and desired consistency is achieved.
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Remove from the food processor and enjoy with fresh veggies, pastas, pizzas, etc.
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Store in an airtight container in the fridge for up to 1 week.
