Roasted Red Pepper and Sundried Tomato Pesto {and more time at the beach}

I actually have a recipe for you today—definitely not one I made in the past few days, but I need to put it out there before I forget it.

Roasted Red Pepper and Sun Dried Tomato Pesto

In the blender or food processor:

3 large roasted red peppers
8 sundried tomatoes
2 Tbsp olive oil (I used basil infused oil)
2 tsp pizza seasoning (I used Frontier Organic)

You may need to scrape the sides a few times, but blend/process until smooth. Store in an airtight container in the fridge for a week or so.

I had all sorts of plans for this, but I ran out of time before I left on my trip, so I only used it as a veggie dip and in a grilled cheese sandwich on coconut flour flatbread.

This also had a chopped up meatball (with beef liver) in it that you can’t see. It was like a cross between a grilled cheese sandwich, pizza, and a meatball sub.

News/Notes: I’m still in Florida, presently anticipating dinner (and drinks) after a day outside. It’s been primarily uneventful (which was the plan), with lots of green juice and classic grape kombucha. Also, coffee.

 

 

I’ll just keep those unlabeled—I think it’s pretty self-explanatory!

How is your week? Plans for the weekend?