Sun-Dried Tamato Pesto With Toasted Almond & Pine Nuts

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Vive le Vegan Recipes


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1 1/8-1 1/4 cup oil-packed sun-dried tomatoes, drained to remove excess oil

2 medium cloves garlic, quartered

1 tbsp capers

3/4 cup water

1 tbsp olive oil

1/2 tsp agave nectar

1/8 tsp (rounded) sea salt

freshly ground black pepper to taste

1/3 cup toasted slivered almonds

1/8 cup toasted pine nuts

1/2 cup fresh basil or parsley leaves

3/4-1 lb (340–450-g) dry pasta

olive oil (for finishing)

fresh basil leaves, shredded (for garnish)

toasted pine nuts (for garnish)

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