From holistic health coach and chef Kelly Cohen, author of My Organic Diary.
Sun dried tomato pesto, what an interesting combination! It’s the ideal topping for any kind of dish: here I tried it with some simple vegetables pasta, was delish!
In this recipe, we omit the parmesan, usually used to make pesto. Instead, we are using some cashews nut to get a creamy texture. We soak them for at least one hour. They will add a smooth texture to the pesto that doesn’t have cheese.
For this recipe, I like to use my kitchen aid food processor. The bowl is very convenient to scrap. You will need a powerful blender to mix your pesto perfectly.