A delicious twist on a classic pesto with sun dried tomatoes, made dairy-free and vegan-friendly!
Wash and prep all of your ingredients.
Add all of the ingredients except for the oil and water to your food processor and process until combined.
Remove the lid, scrape down the sides, and add the olive oil.
Process until it becomes creamy then slowly drizzle in the water until it starts looking deliciously creamy. Pause and scrape down the sides as needed.
Store in the fridge an consumer within 5-7 days, or freeze for up to 6 months.