It's "Tasty Tuesday", where every week we bring you new, fresh, local, healthy recipes and food tips. Find out what is in season, and what will keep you fuelled during and after your work outs!
I did a big cupboard clean-out the other day and found a package of sun-dried tomatoes that needed to be used up stat. I wasn't in the mood for pasta and there were so many of them I needed to think outside the box.
PRESTO! ...I mean PESTO! I knew I could use it in a bunch of other dishes if I made it this way, and I could freeze it in an ice cube tray if I wasn't eating it fast enough. I've already tried a few dishes with it, but I'll get to those at a later date. For now, here's a base you can use in a variety of things!
Make Your Meal Even Healthier Tip:
Like I said above, this will keep for a bit, but if you're not using it fast enough, you can freeze it in ice cube trays, so if you need a bit for say, a pasta sauce, you can thaw it out and toss it in! No waste here!
Click through for recipe!...
Makes Approx 1 Cup
INGREDIENTS:
- 1 cup of sun-dried tomatoes (not in jar, in package)
- 2 or 3 cloves of garlic
- 1/4 cup of pine nuts
- 1 cup basil leaves (packed)
- 1/3 cup of vegan parmesan
- 1/3 cup of EVOO
- salt and pepper to taste
- OPTIONAL: red pepper flakes, or other spicy ingredients, but this is a good base for things, so plain might be best
INSTRUCTIONS:
Pulse all ingredients in a food processor, and then blend. While the machine is running, add in the olive oil slowly.
Taste and add more salt or pepper if needed.
Store in the fridge in a jar for a week or freeze (for a month or so).
Let us know if you make this recipe by posting it on instagram or twitter and using the #LiveBarreLife hashtag! And if there are any specific meals, fruits, veggies, or meats, you'd like to see on the blog!
---
photos and recipe by: Christine McAvoy
---