PESTO ROSSO
This is a super yummy dip or spread on toast or to use on top of risottos and fried rice!
INGREDIENTS
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125 grams semi dried tomatoes, chopped roughly
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2 TB (tablespoons) pine nuts
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30 grams vegan cream cheese
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1 tea (teaspoon) VERY finely chopped rosemary
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125 ml extra virgin olive oil
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2 tea apple cider vinegar
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1/4 tea ground cinnamon
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1/4 tea ground ginger
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1/4 tea ground chilli
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1/4 tea sea salt
METHOD
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add all the ingredients to a food processor
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make sure tomatoes are chopped before adding
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and please chop the rosemary very finely before adding, it does not get chopped well in the food processor if left too big
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you could try using thyme instead of rosemary
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you may have to scrape down the sides a few times to make sure it gets processed evenly
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I don't process it completely smooth, see the consistency below, which is my preferred one-
