SUN-DRIED TOMATO PESTO

Posted By on April 15, 2010

Raw Vegan Recipe Exchange
Raw food APPETIZERS can be versatile, quick and made with few ingredients.

SUN-DRIED TOMATO PESTO

In a food processor, combine:
1 c sun-dried tomatoes (they’re easier to blend when you cut them into pieces with kitchen shears first)
¼ c Italian parsley or basil, minced
¼ c pine nuts
¼ c EVOO
1 T lemon juice
1 clove garlic
¼ tsp salt (or to taste)

Process until well blended. Try as a filling for stuffed mushrooms: remove stems from approx 16 crimini or button mushrooms, marinade mushrooms in a bit of Bragg’s liquid aminos or nama shoyu (optional), fill with pesto and serve as-is or dehydrate for a couple of hours.

Can also use as a veggie dip, a topping for crackers, add to salads, or as a topping for raw zucchini spaghetti. Enjoy! :)

Categories: Food Dehydration, Nutrition/Raw Foods, Recipes

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About the author

Health coach since 1968. Published The Clean Green Thumb (1968-1971) and Green Power (1971-1974) and Carolina Health & Healing, which changed into Integrative Health & Healing when we went national for 3-1/2 years. Currently producing raw food books and a quarterly magazine called Wellthy Choices. Click on the Products tab to see what's currently available.

Comments

One Response to “SUN-DRIED TOMATO PESTO”

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