I wanted to make a pasta sauce that wasn’t a traditional pasta sauce. Partly because I like being difficult, and partly because my right thumb has been swollen all day for reasons unknown. So I was not inclined to do a lot of cutting or anything remotely similar.
So I came up with the recipe below. I may fuss with it in the near future, but I was happy with it today. It also happens to be vegan and nut free.
Pantry friendly pasta sauce, version 1.0
- 3/4 cup sunflower seeds, roasted and unsalted
- 1 garlic clove (I cheated and used 1/4 tsp Penzey’s minced garlic)
- 1 Tbsp lemon juice (Honestly, I used 1/2 of a lemon but that was too lemony)
- 1/4 tsp table salt
- 1/4 cup sun-dried tomatoes
- 1 1/4 cups water
- 1/2 tsp dried oregano
Blitz everything in a high powered blender. If you don’t have one, you could probably let everything soak for an hour in a standard blender before turning it on.
Makes about 2 cups.