Sundried Tomato Pesto
By Esther Boateng
This pesto is sweet, tangy, and rich in flavor. Use it to upgrade your regular bowl of rice, vegetables, or meat. The amount of olive oil you use may vary; in any case, you’ll probably need at least one third of a cup of olive oil. I also like to add a small amount of filtered water to get my preferred consistency.
For a more traditional pesto, add your favorite hard cheese such as pecorino romano or a strong cheddar cheese. If you prefer to skip the hard cheese, consider sprinkling some crumbled feta and chopped black olives over the pesto for an extra delicious twist.
Sundried Tomato Pesto
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Ingredients
-
1/3+ cup Dr. Cowan’s Garden Olive
Oil
-
1 Tbsp. Dr. Cowan’s Garden Organic Three-Beet
Powder
-
1/2 tsp. Dr. Cowan’s Garden Ashitaba
Powder
-
1/4 tsp. Dr. Cowan’s Garden Organic
Turmeric Powder
-
1 tsp. Dr. Cowan’s Garden Organic
Threefold Blend Powder – Slightly Sweet
-
1/2 tsp. Dr. Cowan’s Garden Organic
Dandelion Powder
-
1 tsp. Dr. Cowan’s Garden Wild Ramp
Powder
- 1/4 cup Dr. Cowan’s Garden Crispy Sprouted Organic Almonds or pine nuts (optional)
- 1/2 cup organic basil leaves
- 1 tsp. garlic
- 1 cup organic cherry tomatoes, washed
- 20 sundried tomatoes approx. or jar of sundried tomatoes in oil
- 2 Tbsp. freshly squeezed lemon juice
- 1/4 cup pecorino romano or cheddar cheese (optional)
- Handful of black olives, sliced (optional garnish)
- 2 Tbsp. crumbled feta, (optional garnish)
- 1/4 cup + filtered water (optional)
Directions
Add all the ingredients to a food processor and blitz until you get your desired consistency.
Recipe Note
Tip:
If you’re using the dried oil-free tomatoes, it’s best to pre-soak them in warm water; it will help to soften them and make them easier to blitz in the food processor.
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