Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
10 minutes

Yield:
About 1 cup

Ingredients:

3/4 cup sun-dried tomatoes
1 cup lightly packed baby spinach leaves
1/2 cup lightly packed basil leaves
1/4 cup unsalted sunflower seeds
1 clove garlic, roughly chopped
Salt and pepper, to taste
About 1/3 cup olive oil
1 tablespoon white balsamic vinegar (or regular)

 

Pea Pesto Pasta Salad

SPIRALIZED SWEET POTATO SALAD WITH PESTO

Zucchini Noodles with Creamy Avocado Pesto

Instructions:

Add the sun-dried tomatoes, spinach, basil, sunflower seeds, garlic, salt and pepper to the bowl of a food processor. Pulse until finely chopped. With the food processor running, slowly pour in the olive oil and vinegar. Process until mostly smooth, scraping down the sides of the bowl as needed. To thin out the pesto, add in additional olive oil a little at a time.

 

Sopes with Smoky Pinto Beans and Avocado Salsa

Lightened up mashed potatoes

ROASTED CARROTS WITH CARROT-TOP PESTO

Recipe Adopted from OhMyVeggies.com

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May 9, 2017