Marisa's Healthy Kitchen

This pesto is so great and has so many uses! I used this for a different chicken recipe and had so much left over that I was able to freeze it for future use. I made Michael simple grilled chicken with the pesto and for me fabulous zucchini noodles with the pesto. Although this was not a totally raw meal for me, it is a great transitional meal. If you have never seen, made, or tried zucchini noodles it is a must! You can use a really inexpensive tool called the Spiralizeror just use your vegetable peeler and make strips for more of a linguine. I use these noodles all the time to mix it up and have fun with my food. You can use raw sauces for a totally raw meal or marinara, etc. for more of a comfort food or transitional meal.

Zucchini Noodles with Sun-Dried Tomato Pesto

Grilled Chicken with Sun-Dried Tomato Pesto and Spinach with Lemon Juice and Olive Oil

Sun-Dried Tomato Pesto

quick and simple, this should take 20 minutes
recipe yield 2.5 cups

4 ounces sun-dried tomatoes
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon chopped garlic
1/4 cup chopped pine nuts
3 tablespoons chopped onion
1/4 cup balsamic vinegar
1 tablespoon tomato paste
1/3 cup crushed tomatoes
1/4 cup red wine
1/2 cup olive oil
1/2 cup grated Parmesan cheese (I use vegan parm.)
salt to taste

1. Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
2. In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended.
3. Add vinegar, tomato paste, crushed tomatoes and red wine, and process.
4. Stir in olive oil and Parmesan cheese.
5. Season with salt to taste.
6. Enjoy!