Walnut Pesto with sun-dried tomatoes, basil and lots of garlic can be enjoyed as a dip or condiment, used as a wonderful rich sauce for pasta dishes or simply eaten as a spread over crunchy toast.
Before we blend our delicious Walnut Pesto, allow the walnuts to soak in fresh drinking water (at room temperature) for about 3 - 5 hours. The longer you leave it, the softer it will get and the better it will be for absorption in the body helping you digest better. We would recommend soaking nuts generally, before consuming them.
Once the walnuts are ready, add all the ingredients on the list to a high speed processor or blender. Pulse on low speed until the paste comes to a smooth consistency, with bits in it. If the mixture becomes to dry, add a touch of water and pulse to combine.
*You can refrigerate for up to 2 weeks in a sealable container.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.