2 sundried-tomato pesto recipes in one

Just when I decided I was in the mood to try out the sundried-tomato pesto recipe from BBC Good food: vegetarian summer 2008, I read on Dreena’s vegan recipes blog a recipe for sundried tomato pesto with toasted almonds and pine nuts. (It’s taken from her book ‘Eat, drink and be vegan’).

 What else could I do then trying to be a good DJ and make a mashup of the two recipes.  So, here it goes:

– soak 20 g sundried tomatoes in hot water for 20 min.

– After this blend them in a food processor with:

– 1 or 2 garlic cloves

– a teaspoon of capers

– 1 or 2 tbs toasted pine nuts

– olive oil or some oil from the can when you use sundried tomatoes in some oil.

– the soaking water

– The amounts of the water depends how liquid you want it

– add also half a ts of agave nectar

– and some salt and pepper


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