Sun dried tomatoes : 1 jar of oil packed tomatoesapprox 370 ml or about 200gms
Powdered almonds: 1/2 cupyou can use 1/2 cup of almonds, soak for few hours, peel and then toast them for 5 minutes until fragrant and light brown before adding them to food processor
Garlic cloves: 2peeled
Flat leaf parsley or Basil : 1/2 cup tightly packed
Nutritional Yeast: 1/3 Cup
Olive oil: 1/2 cupuse from the jar of sun dried tomatoes as it will be very flavorful
Red chilli flakes: 1/2 tsp
Black pepper: 1tspfreshly crushed
Salt: according to taste
Instructions
Place all the ingredients in the bowl of a food processor and pulse until all ingredients are finely chopped. Stop the food processor and scrape the sides.
Pulse again, and then scrape. Do it for few times until a thick, slightly chunky paste forms. If you want, pulse it until smooth.
Taste and season.
Store in a air tight container in fridge.
If using it as pasta sauce, reserve about 1/4 cup of starchy cooking water before draining pasta. Toss the pasta with pesto , in a non stick pan, until it is well coated. Loosen the pesto by adding few tbsp of saved starchy water to thin the sauce.
Serve pasta hot garnished with parsley and freshly ground black pepper.