Pesto has always been one of my favorite condiments. The original form consisting mainly of basil, garlic and olive oil is what first got me hooked; eating it in the most peculiar of ways has caused many to question me before! I love substituting it for things like butter and mayonnaise as I feel it enhances the flavors of whatever you have it with.
I’ve never tried a differing brand of pesto that has tasted the same before, which is all down to the differing ratio of each ingredient used. Sun-dried tomatoes are one of my favorite ways to eat tomato, which are a beautiful addition to red pesto. I threw this together myself, and after a few times I was highly satisfied with the flavor. Chia seeds are easily snuck into this recipe as well for a nice omega-3 and protein kick. This recipe is so versatile, whether you’re in the mood for spreading it onto a roll, mixing it into your pasta, or having it with some crackers and wine.
- Sundried tomatoes, x5
- Fresh basil leaves, x10
- Cashews, x5
- Chia seeds, x1 tblspn
- Nutritional yeast, x1 tblspn
- Pinch of sea salt
- Extra virgin olive oil, x3 tblspns
- Prepare the pesto by adding the above ingredients to a Nutri Bullet or blender, giving them all a quick stir together beforehand. Blitz all ingredients based on preference (I prefer my pesto chunky), add in more olive oil if needed to make it more moist.
- Now enjoy your home-made sun-dried chia pesto with any of your favorite dishes!