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Sun Dried Tomato Pesto Recipe

   
 

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     Sun Dried Tomato Pesto

Category   Breakfast - Brunch
Sub Category   Vegetarian

Ingredients
1 cup sundried tomatoes
3 cloves garlic
1/2 tsp salt
1/4 tsp pepper
1 cup basil leaves
1/4 cup pine nuts
1 pinch red pepper flakes (optional)
1/3 cup vegan parmesian cheese
1/3 cup olive oil
 

Instructions
Blend all the ingredients in a food processor except the olive oil. Start the food processor and drizzle in the olive oil slowly while still mixing. Stop the machine, scrape down the sides, and adjust salt nad pepper to liking
STORING- leftover pesto can be stored in a jar that has a tight fitting lid. Pesto can be refrigerated for up to one week. You can also place pesto into ice cube molds and frozen for up to 2 months.


Originally Submitted
10/25/2015





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