Sundried Tomato Pesto

(Whole 30 Compliant)

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This is such a simple recipe, but it looks super fancy.  Fake out your friends and look like a real chef by serving this at your next gathering.  It takes minutes to make, but looks and tastes elegant.  You can make a weeknight meal feel special with this dish.  It is delicious over pasta, or veggies, or even just spread over bread.  I even bet it would be a delicious sandwich spread.  In addition to eating it over pasta, I like to spice up snack time by spreading it over thin sliced raw sweet potato slices or endive leaves.  Try it and I promise you won’t even miss the bread or pasta.

Ingredients:

1/2 cup fresh basil leaves

1/2 cup fresh arugula leaves

1/2 cup sundried tomatoes in olive oil

3 cloves garlic, peeled

1/2 teaspoon salt

1/3 cup pumpkin seeds

1/2 cup of olive oil

Directions:

Place all the ingredients in a food processor and process until you have a nice paste.

That’s it!

*Just a tip: I used the olive oil from the sundried tomato jar as my half cup of olive oil to incorporate more flavor and not to be wasteful.

Enjoy!

5 from 1 reviews
Sundried Tomato Pesto
 
Sherri:
Recipe type: Condiment
Cuisine: Italian/Vegan/Vegetarian/Paleo
 
Ingredients
  • ½ cup fresh basil leaves
  • ½ cup fresh arugula leaves
  • ½ cup sundried tomatoes in olive oil
  • 3 cloves garlic, peeled
  • ½ teaspoon salt
  • ⅓ cup pumpkin seeds
  • ½ cup of olive oil
Directions
  1. Place all the ingredients in a food processor and process until you have a nice paste.
  2. That's it!
  3. *Just a tip: I used the olive oil from the sundried tomato jar as my half cup of olive oil to incorporate more flavor and not to be wasteful.