This vegan pesto is tangy, yummy, fragrant and flavorful. This is a great recipe for those worried about tasteless tomatoes in winter. You can make a big batch and freeze it. My love for roasted tomatoes deserves a whole separate post. I am surprised that the tomatoes actually made it to my food processor from the oven. Sometimes they don’t even make it to my kitchen counter, they go straight from the oven into my mouth. That’s how much I like these flavorful cuties. I call this frugal pesto because expensive pine nuts are replaced by humble sunflower seeds. This pesto mighty big on flavor, toss it with pasta, use it as a spread on sandwiches or serve as a dip with crackers and veggies.
5 tomatoes, sliced in half lengthwise
3 cloves garlic, minced
2 cups basil leaves
1/2 cup roasted, unsalted sunflower seeds
1/4 cup olive oil+ 1 tablespoon
1. Preheat oven to 450F. Line a cookie sheet with parchment paper.
2. Place the cut tomatoes on the cookie sheet and drizzle 1 tablespoon of olive oil and spread the minced garlic evenly over the tomatoes. Bake for 30-45 minutes until the tomatoes are well roasted.
3. When the tomatoes are completely cooled, place them in a food processor along with basil leaves and sunflower seeds. Process until smooth.
4. Add olive oil slowly and pulse until well blended.
5. Season with salt and pepper.