Sun-dried Tomato Pesto
Course
Condiments
Cuisine
Mediterranean
Cooking Method
Food Processor
,
No Cook
Food-Allergy
Dairy Free
,
Egg Free
,
Gluten Free
,
Nut & Tree Nut Free
,
Soy Free
Special Diet
Low Sugar
,
Vegan
,
Vegetarian
Food category
Dips, Chips & Condiments
Recipe Program
HLC Created Recipes
Ingredients
1 1/2
cup
Sun Dried Tomatoes
1 1/2
cup
Cherry Tomatoes
(not concerned with making it raw, substitute 1 ½ cup canned diced tomatoes)
2
cups
Water
1/4
Olive Oil
1
clove
Garlic
(or 1 teaspoon garlic powder)
1
cup
Basil
fresh
2 1/2
tbsp
Tamari Sauce
1
tsp
Salt
Instructions
Soak sun dried tomatoes in water in a glass container overnight to soften. Then, pour half of the excess water in a small container and set aside.
Add sun-dried tomatoes and remaining water in a food processor with the remaining ingredients and mix until smooth.
If the mixture is too thick, add the extra soak water from the tomatoes.
If you run out of soak water and more water is needed, add it until you reach your desired consistency.
If you’re using this as a spread or pesto, you may want it thicker than using it as a sauce