Sun-Dried Tomato Pesto with Toasted Almonds & Pine Nuts

photo credit: meet-the-wikos.com

Recipe from eat, drink & be vegan wheat-free, gluten-free, soy-free

This is one of the easiest pestos to make, and its flavor is by no means sacrificed by its simplicity! My preference it to use lots of the pesto to generously coat the noodles, but feel free to use more pasta to spread out the sauce to your liking. Serve with salad or lightly steamed or broiled veggies (e.g. asparagus, broccolini, green beans). Also pair with Pizza Focaccia, p. 63 from ed&bv, for a fabulous bread accompaniment.

MAKES 4–5 SERVINGS.

11/8–1¼ cups oil-packed sun-dried tomatoes, drained to remove excess oil
2 medium cloves garlic, quartered
1 tbsp capers
¾ cup water
1 tbsp extra-virgin olive oil (optional)
½ tsp pure maple syrup or agave nectar
1/8 tsp (rounded) sea salt
freshly ground black pepper to taste
1/3 cup toasted slivered almonds
1/8 cup toasted pine nuts
½ cup fresh basil or parsley leaves
¾–1 lb (340–450-g) dry whole-grain pasta (see note for wheat-free/gluten-free)
olive oil (for finishing)
fresh basil leaves, shredded (for garnish)
toasted pine nuts (for garnish)

In a food processor, combine sun-dried tomatoes, garlic, and capers and purée, scraping down sides of bowl as needed. Add water, oil, agave nectar, salt, and pepper and purée again until fairly smooth. Add almonds, pine nuts, and basil and blend, keeping some texture.
Cook pasta according to package directions. Once pasta is almost done, remove 1 cup of pasta water and reserve. Drain pasta (do not rinse!) and immediately toss in pesto. If pasta seems dry, add some pasta water, 1 tbsp at a time. Season with salt and pepper is desired. Serve with a
drizzle of oil, and garnish with basil and pine nuts if desired.

Notes:

1) For a wheat-free or gluten-free dish, use a wheat-free pasta (ex: kamut, spelt) or gluten-free pasta (brown rice, quinoa).

2) If you have extra pesto left over, spread it on sandwiches or pizza crusts (amazing!), dollop on baked white or sweet potatoes, or mash into baked tempeh or tofu for a pita sandwich filling.

Recipe copyright Dreena Burton; eat, drink & be vegan.