Red pesto

Ingredients

• 10-12 sun-dried tomato halves
• Hot water, to soak the tomatoes
• 3 teaspoons chopped fresh basil
• 1 garlic clove
• 3 tablespoons pine nuts
• 2 tablespoons debittered brewer's yeast
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ cup water

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of basil
• What to use instead of brewer's yeast

Instructions

1. Soak the sun-dried tomatoes in hot water for at least 15 minutes.
2. Peel the garlic, remove the germ and blend it with the oil and salt.
3. Add the pine nuts and basil and blend everything together. Finally, add the water, brewer's yeast and drained tomatoes (if they're still hard, soak them a little longer).
4. If it's too thick, add more water. Keep it in the fridge until you use it: it's great on crostini, canapés and pintxos.

Nutrition facts

Approximate, per serving (about 39 g). Calculated with data from USDA FoodData Central.