Pasta with Sun Dried Tomato Pesto
Ingredients
- 1 cup sun dried tomatoes (rehydrated in water)
- 1/2 cup blanched almonds
- 2 tbsp olive oil
- 3-4 garlic cloves
- 2 tbsp nutritional yeast
- 1 tsp paprika
- 1/2 tbsp balsamic vinegar
- A pinch of chili pepper
- 1/4 cup or about 10 pitted black olives (optional)
- Sea salt to taste
- Farfalle or pasta of choice
- Pasta water (optional)
- Fresh basil (optional)
- Spinach (optional)
Preparation
Rehydrate sun dried tomatoes with filtered water for a few hours or best over night.
Heat up olive oil on low medium heat in a small pan and roast peeled garlic cloves until fragrant.
Add drained tomatoes to a food processor, along with the roasted garlic and olive oil, almonds, nutritional yeast, paprika, chili pepper, balsamic vinegar and olives.
Blend and salt to taste.
Just mix some of the pesto with hot pasta and enjoy.
Store remaining pesto in the fridge and use it as a spread for wraps and sandwiches or another pasta dish.
Serve the pasta over some fresh spinach, with basil and oven roasted cherry tomatoes.
Use some pasta water to thin out the pesto if desired.
If using sun dried tomatoes in oil, skip the rehydrating step and use less oil to roast the garlic.
