Vegan Sun Dried Tomato Pesto Food
VEGAN SUN-DRIED TOMATO PESTO
This pesto can be served over pasta (more than enough for 8 ounces). Mix with soy cream cheese, margarine, tofu for a spread.
Provided by Shaun
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 30m
Yield 3
Number Of Ingredients 6
Steps:
- Place basil, tomatoes, garlic, salt, and nuts in an electric food processor or blender. Puree. Add olive oil slowly, and blend slowly until the mixture is to your desired texture.
Nutrition Facts : Calories 227.3 calories, Carbohydrate 4.8 g, Fat 22.7 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 3.2 g, Sodium 266 mg, Sugar 1.6 g
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- Place sliced peppers onto a baking sheet. Toss with 1 Tbsp olive oil and a sprinkle of salt + pepper. Place in the oven for 15-20 minutes, tossing halfway.
- Remove roasted peppers from the oven and add to a large food processor along with all other ingredients. Blend until well-combined. The pesto should be smooth but with some chunks/texture to it. Adjust seasonings to taste and feel free to add more olive oil if desired!
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- Put the almonds in a dry pan over medium heat. Toast, tossing occasionally, until beginning to brown in spots and are fragrant.
- Transfer the almonds to a food processor along with the sun-dried tomatoes, garlic, basil, salt and pepper. Pulse until reaching a thick paste. You will need to scrape down the sides often as it is very thick. Add as much as the oil from the jar of sun-dried tomatoes as desired for both flavour and to help get the food processor going. I added 3 tablespoons.
- Unroll your puff pastry. Mine measured 33 cm x 26 cm (13 in x 10 in). If yours is smaller you can roll it out a bit, if desired. With the longer edge of the pastry closest you, spread the pesto all over, leaving about 1.5 cm (1/2 inch) bare along the top edge of the pastry. Lightly brush this bare border with water. Roll the puff pastry up from the bottom jelly roll-style and gently press to seal the seam.
- Wrap the log in plastic wrap and put it in the freezer for at least 30 minutes. This makes it easier to slice.
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- Place all of the ingredients apart from the olive oil in a food processor or blender. Blitz until everything is finely chopped.
- Keep blending until the pesto reaches your desired consistency. You can add more olive oil if you prefer a runnier pesto.
- Taste and add more salt and pepper as needed. Store in an airtight container in the fridge for up to a week.
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- Rinse your tomatoes well, then soak them in boiling water for about 30 mins, until they soften. Do not throw anyway soaking water as you'll need it to loosen the mixture.
- Put tomatoes, basil, walnuts and nutritional yeast (if using) into a food processor. Start adding olive oil as you process the mixture. Add ¼-½ cup of tomatoes soaking liquid to achieve desired consistency.
- Season your pesto with salt, sugar, garlic and pepper. Put into a jar and pop into the fridge if not using straight away.
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- Toast the pine nuts in a skillet over medium-high heat for about 4 minutes. Keep a constant eye on them and move them often to prevent burning. Remove from hot skillet as soon as pine nuts are done.
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Ratings 1Category Sauces And DressingsCuisine ItalianTotal Time 5 mins
- In a food processor add sun-dried tomatoes, olive oil, water, garlic, basil and salt and pepper to taste. Blend until smooth about 1 minute. (If you choose to use Dried sun-dried tomatoes you will first need to steep them is warm water for one hour and drain before use)
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From veganvvocals.com
5/5 (3)Total Time 15 minsCuisine Italian CuisineCalories 330 per serving
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From theearthkitchenblog.com
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From onthebias.nyc
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From foodnewsnews.com
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