This pesto can be served over pasta (more than enough for 8 ounces). Mix with soy cream cheese, margarine, tofu for a spread.
INGREDIENTS (for 3 servings):
- 2 cups fresh basil leaves
- 5 sun-dried tomatoes, softened
- 3 cloves garlic, crushed
- 1/4 teaspoon salt
- 3 tablespoons toasted pine nuts
- 1/4 cup olive oil
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.