This recipe can be used for lunch as I have today, for fabulous appetizers or as a tasty substitute for pizza sauce. (I plan on making Christine's flatbread pizzas SOON with this pesto and some fresh veggies from my garden.
PERFECT SUN-DRIED TOMATO PESTO
(makes 1 1/2 cups, takes 10 minutes)
2 (3-oz) pkgs sun-dried tomato halves (I just used the tomatoes from the jar / a brimming 1/2 cup)
1/2 cup grated Parmesan cheese ( I use the vegan product)
1/2 cup loosely packed fresh flat-leaf parsley
1/2 cup olive oil
1/4 cup pine nuts
3 cloves garlic
3 Tbsp. cold water
1 Tbsp. lemon juice
DIRECTIONS:
Process all ingredients in a food processor until smooth, stopping to scrape down sides as needed. Serve
the vegan cream cheese used to spread on the cracker
great on bagels too
perfect sun-dried tomato pesto
LUNCH or appetizers:
I spread a cracker with vegan cream cheese, top with the pesto and garnish with a pinenut. Looks nice and tastes great!
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