Vegan Sun Dried Tomato Pesto

One of my favourite pasta dishes in spring is pasta with sun dried tomato pesto and vegetables.  I of course had help from Miki in the kitchen while cooking.

This pesto is quick and easy to make and only takes 3 ingredients.

Ingredients

1 cup fresh basil
1 jar sun dried tomatoes packed in oil
                                                      2 garlic cloves

                                                      Place all ingredients in a food processor and whirl.

 This pesto will keep the in the fridge for one week.  You can use it on a cracker or baguette with non-dairy cream cheese, I like Tofutti and with goat cheese if you are able to eat it.  I like to use the pesto with pasta and sauteed vegetables.

Sun Dried Tomato Pesto Pasta

1 recipe sun dried tomato pesto

2-3 cups of fresh vegetables, chopped (I used spinach, broccoli, and mixed peppers, but you can use any combination of vegetables you enjoy - artichokes and black olives are particularly good with this dish)

1 package of pasta

1. Boil water for pasta.  Cook pasta and set aside.

2. While pasta is cooking sautee the vegetables over medium heat.

3. Add the pesto.

4. Add the drained pasta and serve.

This recipe will serve 4.

Miki, my helper eating some broccoli that fell to the floor