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!
Pair this recipe with Brown Rice Risotto, Gluten-Free Keto Pumpkin Pie Bars and Maple Cinnamon Hemp Milk for a fabulous fall get-together!
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Ingredients
1⁄2 c toasted walnuts (chopped)
1⁄2 c sundried tomatoes
4 clv garlic (chopped)
3 T hemp seeds
1⁄4 t ground chili pepper
1⁄4 c nutritional yeast
1⁄2 c extra virgin olive oil
pepper (to taste)
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.
Yield
1 mason jarPreparation time
10 minutes
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