Grilled Veggies with Easy Sun-Dried Tomato Pesto

Grilled Veggies with Easy Sun-Dried Tomato Pesto

With grill season in full swing, side dishes are a great way to make sure our meals are well-rounded. This simple pesto gives vegetables an extra pop of nutrition with the addition of Omega-3 fatty acids. This versatile sauce can also be used as a dressing on salads, a spread on sandwiches, to accompany salmon, or tossed with hot or cold pasta.

Ingredients

1/2 cup Barlean's flax oil

1/4 cup sun-dried tomatoes (not packed in oil)

1 clove garlic

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1/2 cup fresh basil, stems removed

1/4 cup pine nuts or almonds

1/4 cup grated Parmesean cheese or 2 tbsp nutritional yeast for non-dairy

Water

Juice of 1/2 a lemon

Vegetables for grilling: broccoli, asparagus spears, bell peppers, zucchini

Safflower or grapeseed oil

Directions

Soak the sun-dried tomatoes in warm water for 5 minutes. Combine tomatoes, flax oil, garlic, basil, pine nuts, lemon, and cheese or nutritional yeast in a food processor. Add water to get desired consistency.

Lightly brush vegetables with safflower or grapeseed oil and grill on cast iron or barbecue for roughly 3 minutes on each side.

Drizzle pesto over veggies and enjoy!

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