Sun Dried Tomato and Basil Pesto

Try this pesto on the RAW Flax and Oat Crackers . A great appetizer for any occasion. 

• 1 Cloves Garlic ( 2 cloves for garlic lovers)
• 3/4 C Pumpkin Seeds
• 1/4 C sesame seeds
• 1/4 C Olive Oil
• 1 t Lemon Juice
• 1/4 tsp salt
• 1/2 C Basil Coarsly Chopped
• 1/2 C Sun Dried Tomatoes Coarsely Chopped

With food processor running, drop in cloves of garlic. Let process until garlic is chopped. Scrap down sides of the processor. Add pumpkin seeds, sesame seeds, olive oil, lemon juice and salt. Process until very well combined and you have a pesto consistency. Add chopped basil. Process until well combined. Add Sun Dried Tomatoes and process until combined.

Sun-Dried Tomatoes

Thanks to some really great family members, I am able to make these sun-dried tomatoes straight from the garden.

Making Sun-Dried Tomatoes

Instructions

1. Cut the tomatoes into fourths or eighths lengthwise.
2. Cut out the tough part around the stem and any bruised or soft parts.
3. You can remove the seeds if you would like
4. Place pieces on dehydrator. Spread them out so that they don't touch
5. Dehydrate for 1 hour at 140 degrees then turn temperatur to 112 degrees for 4-8 hours

How to tell when they are done

The amount of time it takes depends on the water content of the tomatoes, the thickness of the slices, and how well the air is able to circulate around them. When done, the tomatoes should be flexible, like a raisin from a fresh bag; not brittle. Most describe them as leathery with a deep red color, without free water or a tacky feeling.

Portabella Pasta with Sun-Dried Tomatoes

Instructions

1. Prepare any type of pasta you would like. I chose bow-tie pasta.
2. Sautee portabella mushrooms in Dales or Allegro type marinade.
3. Take 1 cup of sun-dried tomatoes, salt and pepper to taste, 1 Tbsp. basil, and 1/2 cup of olive oil and place in a food procecor. Chop until small pieces.
4. Mix mushrooms, pasta, and sun-dried tomato mixture. Add parmesan on top. Serve warm.