Vegan 5-minute pesto rosso

Ingredients for 1 servings:

• 300 g sunflower seeds
• 1 jar of tomatoes, dried in oil, approx. 150 – 200 g
• 1 medium-sized garlic clove(s)
• 250 ml olive oil
• 2 tsp salt
• 2 tbsp nutritional yeast, optional
• Herbs, optional
• pepper

Instructions

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

Makes approx. 2 medium-sized glasses of 300 ml each

Place the sun-dried tomatoes, oil, peeled garlic, sunflower seeds, olive oil, and salt in a bowl or a high-powered blender. Roughly puree, leaving some sunflower seeds whole for crunch. Season to taste with pepper, nutritional yeast, and fresh herbs. Note: If your blender or immersion blender isn’t powerful enough, you can optionally soak the seeds overnight. However, you’ll need to reduce the amount of olive oil. Makes approximately 2 medium-sized jars (300 ml each).