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
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!
