Sundried tomato pesto and pasta salad






Sundried tomato Pesto (abt. 6-8 Servings):
1/3rd cup walnuts
1 cup chopped fresh clean goutweed (or i.e. parsley)
1 cup basil, parsley and rosemary, chopped
1/2 avocado, peeled and pitted
5-8 sundried tomatoes with little oil, chopped
2 cloves garlic, minced
1 tbs lemon juice
1 dash of sea salt or 1 Tbs salt free spice
1-2 Tbs nutritional yeast
1-2 Tbs cold pressed virgin olive oil

For the salad (per serving:)
1 cup whole wheat pasta (farfalle or penne)
1/4 cup heirloom grape tomatoes
2-3 fresh basil leaves, julienned

Cook the pasta ahead of time, until al dente and set aside to cool. 

Prepare the pesto in a food processor. Add the walnuts and yeast powder first, then greens and all other ingredients and chop until the right consistency is reached. If the pesto is too green, add one or more dried tomatoes. Scrape the walls of the food processor a couple of times in between. If the blend is too dry, add a couple of spoonfuls  of warm water or broth. Place pesto in a glass jar with screw-top. It will last a couple of days.
To finish the salad, place the pasta in a jar and cover with 1-2 spoonfuls of pesto per serving. Stir the pesto into the pasta carefully, to cover the pasta evenly, without breaking it. Add the finely chopped grape tomatoes and julienned basil. Blend well and refrigerate for a couple of minutes. Serve with more basil sprinkles on top. ©2013

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