Posted this weekend on my Adventures in Marriage blog, a delicious nut-free pesto salad – perfect by itself of heated over gluten-free or whole wheat pasta!
Pepita & Sun-dried Tomato PestoAdapted from the Moosewood Restaurant Cooking For Health cookbook
1/2 cup sun-dried tomatoes, rehydrated in boiling water and chopped
1/2 cup shelled pumpkin seeds (pepitas)
3 garlic cloves, chopped
1/3 cup extra virgin olive oil
2 packed cups fresh basil leaves
1/2 cup chopped fresh tomato
1/4 teaspoon salt
fresh ground pepper to taste
juice of 1 large lemon
1 TBS white Balsamic vinegar
Combine ingredients in a food processor and process until smooth and creamy
For the salad:
Combine pesto, three cans drained & rinsed chickpeas, two chopped red bell peppers and one 12 oz can black olives, sliced. Taste and adjust salt and pepper to liking. Chill and serve.