Easy Vegan Sun Dried Tomato Pesto

By tammy1365

Ingredients

• 3 cups basil, packed
• 1 cup sun dried tomatoes
• 1/2 cup nutritional yeast
• 1/4 cup pine nuts
• 1 - 2 garlic cloves
• Juice of 1/2 a lemon
• Salt & pepper to taste
• 1/4 cup olive oil
• 2 - 3 tablespoons water

Details

Adapted from simplyquinoa.com

Preparation

Step 1

Instructions
Add everything into a food processor (aside from the oil and water). Process until combined.
Remove the lid and scrape down the sides with a spatula.
Place the lid back on and with the food processor running, drizzle in the olive oil. Then drizzle in the water, starting with 2 tablespoons and adding more if you need it. Scrape down the sides a few times and process again until smooth.
Transfer to a glass container and store in the fridge for up 5 days or the freezer for up to 6 months.