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2 tablespoons nutritional yeast (vegan) or grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground pepper
Instructions
Cook pasta according to package instructions, keeping it al dente.
Add oven-dried tomatoes and remaining ingredients to a food processor and process until smooth. Add water in tablespoon increments if you would like the texture to be a bit thinner.
When pasta is cooked, drain, and serve. Top with oven-dried tomato pesto or toss before serving.
Store oven-dried tomato pesto in an airtight container in the fridge. Stays for up to a month.
Notes
Extra pesto is great served with cheese or on crackers. It would also be great on a piece of toast topped with a fried egg.
Recipe by 24 Carrot Life at https://24carrotlife.com/2014/10/11/sun-dried-tomato-pesto-fettuccine/