Vegan Red Pesto

Ingredients (Serves 8)

3½ cups (70g) basil, packed

1 cup (115g) sun dried tomatoes, in oil

½ cup (30g) nutritional yeast

¼ cup (35g) pine nuts

2 cloves garlic

½ lemon, juiced

salt & pepper to taste

¼ cup (60ml) olive oil

2-3 tbsp. water

recipe

Add all the ingredients into a food processor, except for the olive oil and water. Process until well combined. Process again and add the olive oil. Next add the water, starting with just 2 tablespoons then adding a little more until the desired consistency is reached.

Scrape down the sides of the bowl a few times and process again until smooth. Transfer the pesto to a jar with a tight fitting lid, and store in the refrigerator for up to 5 days.