Ingredients

• 2/3 cup of oil-packed sundried tomatoes
• 1/4 cup extra virgin olive oil
• A handful (around 1/4 cup) of walnuts
• 1 tsp dried basil leaves
• 3 cloves garlic, chopped
• 1/2 tsp red chilli powder, like cayenne
• Salt to taste

How to Make Sundried Tomato Pesto

• Place all ingredients other than olive oil into a food processor.
• With the motor running, drizzle in the olive oil.
• Once you have a granular but even paste, turn off the food processor.
• Check for salt and serve.
• Recipe courtesy: Holy Cow Vegan