Ingredients Jump to Instructions ↓

  1. recipe created by Kalyn. This will keep in the fridge for several weeks, and can also be frozen.)

  2. 1/2 cup basil leaves, packed (or use about 1/4 cup frozen basil , basil pistou , or purchased basil pesto. Use more basil if you have a surplus!)

  3. 1/2 cup flat-leaf or curly parsley, packed

  4. 2 T olive oil (or more as needed)

  5. 1/2 cup slow roasted tomatoes (or use 1 can organic tomatoes, well drained)

  6. 1 cup purchased sun-dried tomatoes packed in oil (drain the oil if there is a lot)

  7. 2 T minced garlic (or more)

  8. 1/4 cup finely grated parmesan cheese (or more)

  9. 1 T tomato powder (optional, but a nice addition or you could add 2 T tomato paste)

  10. 1 T white balsamic vinegar (or white wine vinegar)

  11. salt and fresh ground black pepper to taste

  12. Instructions:


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