Cooler fall days call for heartier meals and this pesto makes a wonderfully satisfying fall meal. This dairy-free sundried tomato pesto is delicious, easy, and loaded with healthy fats from walnuts. Serve this pesto on quinoa or a bean-based pasta for a dose of fibre-rich happiness in a bowl! Gloomy weather prescription: serve with a glass of wine and a good book!
Vegan Sundried Tomato and Walnut Pesto
Pair this recipe with Brown Rice Risotto, Gluten-Free Keto Pumpkin Pie Bars and Maple Cinnamon Hemp Milk for a fabulous fall get-together!
Ingredients
- ½ cup toasted walnuts, chopped
- ½ cup sundried tomatoes
- 4–6 cloves garlic, chopped
- 3 tbsp hemp seeds
- ¼ tsp ground chili pepper
- ¼ cup nutritional yeast
- pepper, to taste
- ½ cup extra virgin olive oil
Instructions
- Place dry ingredients into a food processor and process until broken down.
- Slowly add the olive oil while pulsing the food processor until the pesto is well mixed.
- Transfer to a mason jar and refrigerate for up to a week.
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