Tuesday, December 10, 2013

Paleo Sun-Dried Tomato Pesto


I usually associate pesto with summertime, when fresh basil is running rampant. I crave and enjoy the sauce all year long, though, and really liked this twist. By using sun-dried tomatoes packed in oil you don't need to add any additional oil to make this pesto. It's also nut-free and can be made either with or without cheese.

I used my pesto in our household favorite pesto meatballs, but you could use it to dress up some zucchini noodles or even thin it out a bit to create a salad dressing.

Paleo Sun-Dried Tomato Pesto

1 8.5 oz. jar of sun-dried tomatoes, packed in oil (don't drain!)
1 cup packed basil leaves
2-3 garlic cloves
lots of fresh ground black pepper, to taste
2 tbs. nutritional yeast OR 1/2 cup freshly grated Parmesan cheese

Combine all ingredients in a blender and run until mostly smooth (a few chunks are okay). Taste for seasoning.

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