Vegan Pesto: Brazil Nut & Sun-Dried Tomato
Gluten-Free, Dairy-Free, Egg-Free, Soya-Free, Sugar-Free
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Author Vicki Montague - the Free From Fairy
- Large handful brazil nuts
- 6 sundried tomatoes in approx 3 tbsp olive oil
- 1 clove garlic - peeled
- Large handful of basil leaves - washed
- Squeeze of lemon juice
- Optional additional olive oil to reach desired consistency
Place all the ingredients except the additional olive oil into a hand held chopper or blender
Pulse until you reach your desired consistency then add more olive oil if too thick
Store in a clean jam jar in the fridge for a couple of weeks