Vegan Red Pesto - Best summer dish!
Aaahhhh hello summer!
The last few days here on the west coast have just been a pure delight.
The smell of sunscreen in the air, sand in the house and beachy hair, this is definitely my recipe for joy.
Needless to say we are craving light meals and anything pesto. I recently got a bunch of walnuts and kept daydreaming of a vegan, sun-dried tomato pesto kinda thing with (walnut cheese) I know right, just trust me on this one. It actually turned out even better than I thought it would and it’s so easy!
Here is what you need:
+ 1 Cup sun-dried tomatoes, soaked
+ 2 Big fresh tomatoes, chopped
+ 1 Small red bell pepper, chopped
+ 2 Large garlic cloves
+ A handful fresh basil leafs
+ 1/2 Cup walnuts
+ 1 Tbsp nutritional yeast
+ 1 Cup fresh cherry tomatoes, halved
+ Salt & pepper
+ 2 Tbsp olive oil
+ 1 Tbsp balsamic vinegar
+ Food Processor
What to do:
Roughly chop your garlic then quickly pan fry it in a few drops of olive oil and set aside.
Process the walnuts into a coarse flour like consistency, don’t go too fine tho. Set aside, no need to clean the machine at this point.
Now place your sun-dried tomatoes, large fresh tomatoes, garlic, bell pepper and nutritional yeast into the food processor and pulse. Add in olive oil and balsamic vinegar to help it blend more easily, if you feel like it needs a little more liquid you can add more of these or some water but be careful not to over do it. We want a nice and junky kinda pesto not a soup! Lastly add in the walnuts and pulse one more time, then season with salt and pepper to your liking.
Add in the fresh cherry tomatoes and basil leafs just before serving on your pasta of choice.