This sun-dried tomato pesto adds tremendous flavour to pasta dishes or salad. I also really enjoy adding it as a spread on sandwiches for an extra kick! You will need a food processor to make it and can store it in the the refrigerator for a week or freezer for up to 1 month.

Ingredients

1/8 cup water

1/2 cup sundried tomatoes in oil

1 bunch of basil

3 tbsp olive oil

1/8 cup pine nuts

1/8 cup walnuts

2 tbsp apple cinder vinegar

2 cloves garlic

1/2 tsp salt

1/2 tsp pepper

1/2 tsp garlic powder

Method

Blend all ingredients together on high in a food processor for 1-3 minutes until paste forms, scraping sides down to ensure all the ingredients are well incorporated. If mixture is too thick add 1 tablespoon of water at a time until desired thickness is reached. Salt & pepper to taste. Spoon into a air tight container and store in the refrigerator for 1 week or in the freezer for up to 1 month.