4tbspof olive oil3 tbsp for pesto, 1 tbsp to keep the pasta from sticking
You love pesto, so do we! Sarah Lippincott, R.D. and Nutritionist from Good Clean Fun Nutrition shares her Vegan and Nut-Free Sundried Tomato Basil Pesto recipe allowing you to make pesto for all of your guests even if they are vegan or have a nut allergy! And the basil and sundried tomato combo make this the perfect red and green holiday dish!
Cook pasta according to box and toss with 1 tablespoon of olive oil to prevent sticking (optional). Blanche cauliflower using pasta water.
Puree basil, garlic, sunflower seeds, 3 tablespoons olive oil and sundried tomatoes to desired consistency in food processor. Top pasta with cauliflower and pesto, mix and chill in the fridge. Take out an hour before serving to bring to room temperature. Happy holidays and enjoy!
Vegan and Nut-free Sundried Tomato Basil Pesto
Amount Per Serving
Calories 368Calories from Fat 153
% Daily Value*
Saturated Fat 2g13%
* Percent Daily Values are based on a 2000 calorie diet.