Vegan sun-dried tomato pesto

Step 1

Rinse your tomatoes well, then soak them in boiling water for about 30 mins, until they soften. Do not throw anyway soaking water as you'll need it to loosen the mixture.

Step 2

Put tomatoes, basil, walnuts and nutritional yeast (if using) into a food processor. Start adding olive oil as you process the mixture. Add ¼-½ cup of tomatoes soaking liquid to achieve desired consistency.

Step 3

Season your pesto with salt, sugar, garlic and pepper. Put into a jar and pop into the fridge if not using straight away.

Step 4

Cook pasta according to the instructions on the packet. Once drained, mix in about 1 tbsp of pesto per person. Mix until combined.

Step 5

Serve sprinkled with pine nuts, basil leaves and capers.