Monday, August 12, 2013

Sundried tomato pesto

I did yoink this recipe from the Bulk Barn's website but then I modified it just enough that its worth posting, IMO. I made it with the chicken featured in that first link, and some sweet potato slices. Yum. The spouse claims this isn't basil enough to be called pesto, I disagree. :)

Sundried Tomato Pesto

¾ cup sliced sundried tomatoes
½ cup pine nuts, lightly toasted
¼ cup extra virgin olive oil
¼ cup lemon juice
2 tbsp dried basil
1/2 tbsp nutritional yeast
½ tsp garlic powder
½ tsp onion powder

Give the pine nuts about 10 mins at 350 on an ungreased pan with a shake about half way. Toss everything into a food processor. Blend like hell. Serve everywhere.

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