Austin’s Vegan
Sun Dried Tomato Pesto
This sun dried tomato pesto is one of the few reasons that a vegan needs a meat grinder. Grinding them in a meat grinder rather than chopping in a food processor brings a totally different flavor to the pesto.
Ingredients
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2lb sun-dried tomatoes
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cloves of garlic, sliced (to taste)
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1/4 teaspoon chili flakes (optional)
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1/2 cup extra virgin olive oil
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10 basil leaves
Instructions
Making the pesto
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With a meat grinder, grind the sun-dried tomatoes. Use the larger grinder setting not the smaller one. If you do not have a meat grinder then use a food processor working in small amount.
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In a jar, place some chili flakes, a couple of basil leaves and garlic. Top with a layer of sun-dried tomatoes. Pack down tightly.
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Continue the layering until all the tomatoes are tightly packed in the jar.
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Top with a layer of olive oil, making sure to cover the tomatoes fully. Seal and store in refrigerator.
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Use in pasta, on bread or in soups or stews. Just add a bit more olive oil insuring that the tomatoes stay full covered. This can last for up to one year in the refrigerator. The older it gets the more flavor the pesto with have.