Recipe: Sundried Tomato Pesto, Pumpkin Seed Pesto

- Add chopped sun-dried tomatoes to your tomato-based foods
- Or prepare some vegan pesto and use that (see recipies)
- Sun-dried tomatoes are great on bread with hummus and some basil and they are full of flavour
- 1 tsp cinnamon added to chilli adds to the flavour
- When preparing chilli, let it boil over mild heat for hours (at least 1 1/2) - the longer you cook it, the more flavour it will have

(recipies from http://www.vegweb.com/)

Sun-Dried Tomato Pesto

4 oz or 100 grams sundried tomatoes in oil
4 oz or 100 grams pine nuts
1 cup of fresh bazil
3 cloves of garlic
1/2 cup of olive oil

Combine all ingredients except pasta and blend for three minutes in blender.

Pumpkin Seed Pesto

2 cups fresh bazil leaves
2 teaspoons of garlic
1/2 cup green pumpkin seeds
1/4 c. fresh soy parmesan
ground black pepper to taste
1/4 c. pure virgin olive oil

Combine all of the ingredients in a blender while the pasta is cooking. Puree it into a pesto paste.