As an author, blogger and ghostwriter I spend a lot of time at home. In front of my computer. Sometimes hours go by without a break of any kind and the next thing I know…BAM, it’s time for lunch. Of course I’ve planned for lunch but that was when I was young and had fantasies that I wouldn’t work through lunch again and again. Next thing I know it’s three o’clock in the afternoon.
Too late to make a proper lunch without spoiling my evening meal but too early to skip it since I only had a nectarine and coffee this morning.
Enter bread toppers.
Pesto, tapenade, hummus, bruschetta, smears, dips and spreads…I love them.
I crave them.
They save my life.
Today, I’m talking about sun dried tomato pesto.
The first thing you need is sun dried tomatoes. You can get the ones in oil or water, or be brave and re-hydrate the dry ones, but make sure you give them a thorough look. I prefer the ones packed in oil because I’m working hard to reduce the oil in my diet and this lets me get a little bit to make it easier in the food processor but not so much that I feel like I’m drinking oil.
This recipe is pretty simple, all you need is:
Sun dried tomatoes
Blanched almonds (slightly toasted)
Roasted red bell pepper
Pop the ingredients into a food processor or chopper until the consistency is thick and kind of crumbly. If you add oil it will be a bit smoother but either way works well.
If you want to extend the shelf life beyond a week, oil might help. Maybe.
Not that any of us needs an excuse to enjoy a warm loaf of bread, but a solid vegan pesto is a better reason than most.
But don’t limit yourself to bread, crackers work well as does fresh vegetables like bell pepper strips, celery or carrot sticks can be an excellent vehicle for the pesto.
Add a blend of olives, wine or beer and you’ve got enough for a quick get together after work.
Live healthy. Live vegan.
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