Sundried Tomato Pesto

Sundried Tomato Pesto

WITH GO RAW SPROUTED PUMPKIN SEEDS

Makes about 1½ cups

vegan, gluten-free, nut-free

Ingredients

Directions

  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