Sundried Tomato Pesto

dips & sauces pumpkin seeds
Sundried Tomato Pesto
YIELDS 1.5 Cups
Sprouted Pumpkin Seeds Sprouted Pumpkin Seeds



  1. Combine all ingredients in a food processor and process until all ingredients are finely chopped and the texture resembles a crumbly paste.
  2. Transfer to a jar or airtight container and store in the refrigerator for up to 2 weeks.

    Note: Make sure to use dry sundried tomatoes and not the ones marinated in oil.

Recipe by Valerie Popelka; Photo by Dana Plucinski

Products used in this recipe

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