Vegan Sun-Dried Tomato Pesto
Ingredients
-
¾
cup
sun-dried tomatoes
-
1
cup
lightly packed baby spinach leaves
-
½
cup
lightly packed basil leaves
-
¼
cup
unsalted sunflower seeds
-
1
clove
garlic
-
to taste
salt
-
to taste
pepper
-
⅓
cup
olive oil
-
1
tablespoon
white balsamic vinegar or regular
Instructions
- Add the sun-dried tomatoes, spinach, basil, sunflower seeds, garlic, salt, and pepper to a food processor.
- Pulse the ingredients until finely chopped.
- With the food processor running, slowly pour in the olive oil and vinegar.
- Process until mostly smooth, scraping down the sides as needed.
- To thin out the pesto, add additional olive oil a little at a time.
Nutrition Facts (estimated)
Servings
1 cup
Calories
1073
Total fat
92g
Total carbohydrates
58g
Total protein
20g
Sodium
237mg
Cholesterol
0mg
You might also like