Sundried tomato pesto is a great recipe to have in your back pocket. It is so yum with spelt or brown rice pasta, with salads and also great spread over toasted sourdough bread. I use cashew nuts instead of pine nuts as they are much cheaper and still taste great. I tend to like pestos quite course texture wise and not too oily. However if you like them more oily and almost of a liquid consistency, this receipe should still work. Just add about a cup more olive oil and blend for longer. This will last for about 3-4 days if stored in an airtight container in the fridge.
20 sundried tomatoes
2 cups of cashew nuts
1/2 cup of extra virgin olive oil
1 handful of fresh basil
Juice of one lemon
3 cloves of garlic minced
Sea salt and black pepper to season
Soak the sundried tomatoes and cashew nuts for about an hour in hot water.
Add all the ingredients to a blender and blend until combined.
Store in a glass airtight jar in the fridge.