Vegan Sun-Dried Tomato Pesto

This recipe is inspired by the old days at Strawberry Fields. Life-alteringly delicious on their seeded sourdough baguettes still warm from the oven, it was. Ok, maybe it wasn’t radically transformative, but it was central to dating life with Mr. VegPantry.

This dish turns out differently every time I make it because I don’t really measure any of the ingredients. And yet, each time, we’re transported back to 1995 (good for the marriage, even without baguettes ;-).

Here’s my best shot at the recipe. I can’t promise it will improve your sex love life, but give it a go and let me know!

Vegan Sun-Dried Tomato Pesto

Ingredients

• 2 1/2 cup sun-dried tomatoes, rehydrated
• 1 cup toasted walnuts, coarsely chopped
• 3/4 tablespoon fresh garlic, minced and toasted in a little olive oil
• 3/4 cup fresh basil, chopped
• 2 tablespoon fresh sage, chopped
• salt to taste
• 1/2 cup olive oil

Steps

1. PULSE sun-dried tomatoes, garlic, basil, sage and salt in food processor.
2. DRIZZLE in olive oil as it blends.
3. CLEAN off the sides of the bowl.
4. ADD walnuts.
5. PROCESS for about 15 seconds more.
6. SERVE on everything from bread to pizza to pasta (with a little extra oil added).