Here's another one for #happyhearts! This pesto is packed with the good fat of olive oil and walnuts and the nutrients of tomatoes. It's like superman's pesto really. I ate it straight with a spoon, but if you need a way to use it how about... on grilled chicken or fish, as a veggie dip, tossed with pasta, stirred into quinoa or rice, or on top of crostini. YUM!
What you need
1/3 cup sudried tomatoes (dry, not oil-packed)
1/3 cup walnut pieces
1 garlic clove
1 teaspoon lemon zest and 1 teaspoon fresh lemon juice
2 tightly packed cups fresh parsley leaves
½ cup Tessemae’s Cracked Pepper Dressing
What to do
Place the tomatoes in a bowl and cover with boiling water. Let stand until soft, about 15 minutes. Drain away the water.
Put the tomatoes in the bowl of a food processor along with the walnuts, garlic, lemon zest and juice, salt, and parsley. Pulse until finely chopped. You may need to stop the processor once or twice to scrape down the sides.
Turn the processor on and drizzle in the Cracked Pepper. Keep running until the mixture is smooth. Adjust seasoning with salt and more lemon juice if needed. Serve with fish or grilled meat, tossed with whole grain pasta, stirred into quinoa, or on it’s own as a veggie dip!
Makes: 1 cup