Sun-Dried Tomato Pesto

On Sunday, we attended a class that would run from 8am through the afternoon. I racked my brain to figure out what I could put together for a quick sack lunch (aka "tiffin"). Within 15 minutes, I put together a sandwich, hoping it would taste good by afternoon. The basic ingredients for the sandwich included spinach, thin slices of cheese, julienne green peppers, onions, chopped basil leaves, mustard, few dollops of Greek vinegarette, and the star of the show- sundried tomato pesto. Weird combination, huh?!

Here's how I made the sun-dried tomato pesto:

3 tbsp sundried tomatoes, drained from the jar
2 tbsp parmesan cheese
1 garlic clove
1 tbsp flaxseed oil
extra virgin olive oil
Salt to taste
2 basil leaves * I didn't add but will definitely add next time around.

Process all of the above, streaming in the olive oil as you go until it comes to the right consistency. I used my handy chutney machine, and probably used about 2 tbsp of olive oil. It was still pasty so I added a little more to help loosen it up.

I lathered on the sun dried tomato pesto on both sides of the sandwich, topped with the remaining ingredients and voila! All in all, the sandwich held up well by lunchtime and tasted delicious! Next time, I will remember to make extra because this pesto can be stored in the fridge for a few weeks and would taste great with pasta!