1/4 cup pecans
15 sun-dried tomatoes, whole
1/4 cup olive oil
1/4 cup water
black pepper, to taste
1/2 (16-ounce) package Kamut fusili, or other whole grain pasta, cooked according to package directions
5 sun-dried tomatoes, chopped
1 cup cherry tomatoes, halved
1 cup lettuce leaves, shredded
1. Place pecans in a 350 degree F oven for 5 minutes, or until lightly toasted.
2. Pesto: In a food processor or blender, place half of the toasted nuts, whole sun-dried tomatoes, oil, water, and pepper; puree until smooth.
3. In a bowl, toss the cooked pasta, remaining pecans, chopped dun-dried tomatoes, cherry tomatoes, and lettuce.
4. Dress pasta mixture with the pesto.
Source of recipe: To watch a free video of me making this sun dried tomato pesto recipe, so I can show you the exact techniques that will make the perfect recipe, go to http://www.healthyveganrecipes.net/video/sun-dried-tomato-pesto-recipe