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Recipe submitted by Storm, 01/06/09

Pesto Veggie Appetizers

Ingredients (use vegan versions):

    1/2 cup walnuts, soaked 2 hours and drained
    1/2 cup sundried tomatoes, soaked 2 hours and drained
    1/4 cup fresh basil leaves
    1 handful of fresh spinach leaves
    4 cloves garlic, pressed
    1 fresh Tabasco pepper (or other small red chile pepper), seeded and minced
    3-4 tablespoons cold pressed extra virgin olive oil
    1/2 teaspoon sea salt
    2-3 roma tomatoes
    1 medium zucchini
    1 medium yellow squash
    chopped tomatoes, shredded fresh basil and/or raw pine nuts to garnish

Directions:

Place walnuts, sundried tomatoes, basil leaves, spinach, garlic, and Tabasco pepper in a food processor or blender and process while adding olive oil until you reach the desired consistency.  You may also add a little water if pesto is still too thick.  Put pesto in a bowl and stir in sea salt. 

Slice roma tomatoes, zucchini, and yellow squash into 1/4 inch discs.  Spread pesto onto vegetable discs and garnish with chopped tomatoes, shredded basil, and pine nuts.  It only takes about 20 minutes to prepare if you pre-soak the walnuts and sundried tomatoes.

Source of recipe: This recipe idea was inspired by Pesto Tomatoes from www.goneraw.com at http://www.goneraw.com/node/14400, but this pesto is quite different.

Makes: 20-25 individual appetizers, Preparation time: 20 minutes