Ingredients: |
Ingredients: one 14.5 oz can of fire roasted tomatoes
1/2 cup of lite coconut milk, another plant-based milk or vegetable broth - We sometimes use this concentrate to make veggie stock though we do usually opt to use lite coconut milk when making this pesto sauce.
3 oz or about 1 cup of dry-packed (not in oil) sun-dried tomatoes - We like buying these organic sun-dried tomatoes in bulk to save money, and they're nice to have on hand!
about 1 to 1 1/2 cups of fresh basil leaves - Go big on the basil. The more basil, the more beautifully herby the flavor!
2 to 3 tbsp of fresh oregano leaves or about 1 tsp of dried oregano - Again, go big when using fresh herbs!
about six cloves of fresh garlic, peeled - If the sound of six cloves sounds too much or too few, adjust to suit your preference.
1/2 to 1 cup of vegetable broth - If you're cooking pasta, you can opt to use reserved pasta cooking water. Use as much or as little as you like. More liquid means a thinner pesto, less means thicker.
a dash of pink Himalayan sea salt, or another salt, to taste
an optional finishing squeeze of fresh lemon juice, about a teaspoon worth - We opt, yes!
an optional shake of dried red pepper flakes and a shred or two of additional fresh basil for serving
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Directions: |
Directions:Place all of the lovely ingredients into a high-speed blender and blend a few seconds at a time, checking periodically until the no-cook sauce has accomplished the consistency you prefer.
Season with salt to taste and finish it off with a squeeze of lemon juice, if you like. We like our no-cook sauce just a little chunky so we can run into bites of sun-dried tomato. If you want your sauce to be completely smooth, blend until you get there!
Serve this sauce with absolutely everything that cries for a splash of the red stuff. We love it topped with a cheesy sprinkling of our Plant-Based Pine Nut Parmesan! |
This recipe for 5 Minute Tomato Basil Pesto Sauce is from