Hiya!
What’s shaken folks?
How about a little pesto recipe that is easy, flavourful and dairy free?
I know you want it?
Sundried Tomato Pesto (Dairy Free)
1/4 cup pumpkin seeds (pepitas)
1/4 cup raw or toasted almonds
1/2 (or more) packed basil
1/2 cup chicken broth (or veggie)
2 TBSP oil – I used grape seed
1/4 cup sundried tomato in oil – rinsed of excess oil
1 TBSP nutritional yeast (optional)
1 clove of garlic (or more if you are a garlic lover)
Process all ingredients in a food processor! – You will probably have to scrape down the sidesa few times to get everything processed! Yum that’s it!! Add more liquid as required – this made a fairly thick pesto!
Now what to do with it you ask?
- I roasted a bunch of my favourite veggies, and tossed it with them and some pasta and topped with chicken.
- As a base for pizza instead of tomatoes sauce
- Spread for sandwiches
- Dip for crackers/veggies
- Spread on burgers
- Spread on chicken/fish/tofu
- Thinned out and used as a salad dressing
- Coating for kale chips (mmmmmm must try this!)
- Inside a lettuce or rice wrap
Now that summer is here, I’m hoping to do more cooking and start getting recipes out to you guys! I’ve had TONS of emails (thank you) encouraging me to get back into blogging, I’m so sorry for my absence – I lost my blogging mojo a bit – but hopefully I’ll be back soon!
Any recipe requests out there? Also, any great ideas for Arugula? I was gifted a big bag of garden fresh stuff, but haven’t used it much!? Thank you!!
Hope you guys are all doing well! My posts on facebook haven’t been reaching everyone – so if you’d like to make sure you receive all my posts – please sign up through email!! The link is at the very top of my page on the right hand side!! Thank you bunches for your support!
Much love,
Jessica
