Description

A, easy and incredibly tasty Vegan Sun-dried Tomato Pesto recipe that everyone will love

Ingredients

Scale

1 8-10 oz jar of sun-dried tomatoes in oil (see note 1)
1/3 cup walnuts (1 oz)
The zest and juice of 1 lemon
3 cloves of black garlic (see note 2)
1 tsp of Crushed Calabrian Chili Peppers (or more, to taste)
1/2 tsp salt
1/2 tsp black pepper
2 Tb olive oil

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Instructions

Lightly toast the walnuts in a small pan over medium heat, just until fragrant, 1-2 minutes.
Add walnuts to the food processor along with the full jar of sun-dried tomatoes, including their oil, the lemon juice and zest, the black garlic, Calabrian chili peppers, salt, and pepper.
Stream in 2 Tb of olive oil. The pesto should be pretty thick in texture, like a spread.

Notes

Note 1: If you want to use vacuum sealed sun-dried tomatoes instead of the oil-packed ones, you'll have to use 5.5 oz of sun-dried tomatoes and 1/3 cup plus 2Tb of olive oil.

Note 2: Black garlic has a complex, umami flavor, that reminds me of a more natural tasting, less salty bouillon cube. Try to find black garlic! It's s super interesting and worth it. But if you can't find it, instead use 1 clove of fresh garlic.