Vegan Pesto Rosso with Walnuts

Ingredients for 1 servings:

• 10 g walnut kernels
• 6 g yeast flakes
• 80 g tomatoes, dried in oil
• 3 garlic cloves
• 2 tbsp olive oil
• 1 tsp, leveled salt
• 1 tsp, levelled pepper, black
• 1 tsp, heaped basil, fresh or frozen
• 1 tsp, leveled chili flakes

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

Spicy pesto made from dried tomatoes and walnuts

Cut the sun-dried tomatoes into strips, peel the garlic, and roughly chop it. Place both ingredients in a blender along with the walnuts. Add salt, pepper, chili flakes, nutritional yeast, and oil, and blend until the pesto rosso reaches the desired consistency. The pesto is also great as a dip or spread. Depending on your preference, you can omit the chili flakes or increase the amount. The walnuts can be substituted 1:1 for pine nuts or cashews. The pesto rosso will keep in the refrigerator for about 3-4 days. It tastes best with Italian fusilli. The pesto rosso makes about 4 servings and has a total of about 680 kcal.