Vegan pestoSubmitted by: MACROBIOTICHICK
2 tbsp olive oil
2 large tomatoes
1/2 cup toasted sunflower seeds
1 jalapeno pepper, seeds removed
5 cloves garlic
leaves from 4 large basil stalks, ~3 cups leaves
1/4 tsp salt
black pepper, to taste
Makes about 6 1/2-cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user MACROBIOTICHICK.