It’s been crazy around here. Jarrett and I have been moving for the past couple of weeks but things have finally started to settle down. One of the hardest things about moving for me was that we weren’t able to use the kitchen for the first week or so. We had to order a fridge, get that fridge into a space that wasn’t quite big enough, paint, and do lots of organizing. It’s finally together though, which makes me super happy because it’s my favorite room in the new house.
The pesto recipe I have for you today is one I made before the move but I’m just getting around to posting it now. This delicious pesto is made up of sun-dried tomatoes, fresh spinach, and fresh basil. It has nutritional yeast where you would normally find parmesan, to make it vegan. I think nuts would make an excellent addition to this recipe. You could use pine nuts to keep it a little more traditional, but cheaper walnuts or almonds would work as well. This recipe is super easy to make and comes together really quick. All you have to do is measure the ingredients and blend it up with a food processor.
I used this pesto a bunch of ways. My favorite was to toss it with pasta and fresh veggies, but even just the pesto and pasta was delicious for a quick meal. I also used it as a spread for paninis with spinach and artichokes, which was also delicious.
- 3/4 cup oil-packed sun-dried tomatoes
- 1/2 cup packed fresh basil
- 1/2 cup packed spinach
- 3 tablespoons olive oil (or oil from the tomatoes)
- 3 tablespoons nutritional yeast
- 1 clove garlic
- Process all ingredients in a food processor until a paste is formed. Toss with pasta, use as a sandwich spread, or enjoy however you'd like.