1/2 cup sun-dried tomatoes
1/2 cup shelled pumpkin seeds
2 cloves grated or minced garlic
1/2 – 3/4 cup olive oil (extra virgin)
2 cups packed fresh basil leaves
1/2 cup fresh chopped tomatoes
2 – 3 tsp nutritional yeast
Place the sun-dried tomatoes in a shallow dish and cover with filtered water and microwave until the water boils. Set aside for five minutes. Drain the tomatoes and add the rest of the ingredients, except the olive oil, to a food processor. Add the oil gradually as you process the pesto until you have the desired consistency. Serve with a vegetable tray or as a topping in a burrito or sandwich. Leftovers can be refrigerated.