Sundried Tomato Pesto
(Whole 30 Compliant)
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!
- 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
- 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.
