Pesto Veggie Appetizers
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 fresh spinach leaves
4 cloves garlic, pressed
1 fresh Tabasco pepper (or other small red pepper), seeded and minced
3 to 4 tablespoons cold pressed extra virgin olive oil
1/2 teaspoon sea salt
2 to 3 roma tomatoes
1 medium zucchini
1 medium yellow squash
Additional chopped tomatoes, shredded fresh basil and/or raw pine nuts, to garnish
1) 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.
2) Slice roma tomatoes, zucchini, and yellow squash into 1/4" discs. Spread pesto onto vegetable discs and garnish with chopped tomatoes, shredded basil, and pine nuts. Serve and enjoy.
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.