Ingredients
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9 (9 = 45 g) dried tomatoesdried in a bag, not in oil
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1/2 cup (1/2 cup = 125 ml) water
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1 cloves of garlic
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6 c. tbsp (6 tbsp = 90 ml) olive oil
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10 sheets fresh basil
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2 tbsp (2 tbsp = 30 ml) nutritional yeastClick on the ingredient to see more info
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5 (5 = 10 g) walnuts
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1 tsp (1 tsp = 5 ml) maple sugaror other sugar
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2 pinches salt
Directions
This post is also available in: Français (French)
Pesto, what a delight! There are all kinds, from the most unusual to the most classic. The sun-dried tomato pesto is certainly a well-known classic, but here is my vegan sundried tomato pesto with walnuts (Dairy-Free). You’ll love it!
Nutritionnal Yeast: what is it?
Vegans use nutritionnal yeast to give a cheesey taste to recipes. Nutritionnal yeast tastes similar to Parmesan. And as a bonus, a simple spoonful of these flakes give you 100% of your daily intake of B12 vitamin! Discover nutritionnal yeast here.
Dried tomatoes
I use Amira branded dried tomatoes in my recipes. If you opt for potted tomatoes in oil, then dose the recommended amount of oil in the recipe and avoid the step of boiling the tomatoes in water.
Steps
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1
Done
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Place the water in a small pot and soak the sun-dried tomatoes. Bring to a boil and cook tomatoes for about 3 minutes, until tomatoes are tender and water has evaporated. |
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2
Done
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In an electric blender, reduce tomatoes, basil leaves, walnuts, garlic clove, oil, baking powder, salt and sugar into a pesto-type spread. |
