This vegan sundried tomato pesto is so quick and easy to whip up. It’s absolutely delicious and I want to put it on everything! You can add to any kind of pasta or gnocchi, top crostini with it or use as a side for meat / meat substitutes.

I like it in a simple pasta!

You’ll need:

• 1 pound pasta (I used penne lisce)
• 1 8.5 oz jar sun-dried tomatoes packed in oil
• 4 cloves garlic
• 1/2 teaspoon salt
• 1/6 cup olive oil (if needed)
• 1/2 cup nutritional yeast (or Parmesan cheese, if not vegan)
• Juice from 1/2 a lemon (about 2 tablespoons)

Instructions:

1. Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and set aside.
2. Add sundried tomatoes and their oil, garlic and salt in a food processor. Pulse until finely chopped.
3. Pulse in lemon juice and nutritional yeast or Parmesan cheese. Add a drizzle of additional olive oil if the pesto is too thick.
4. Mix in with cooked pasta. Serve and enjoy!

Source: Adapted from a recipe by Platings + Pairings