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SUN DRIED TOMATO PESTO: • 1/3 cup walnuts • 5 cloves garlic • 1/3 cup parmesan cheese, grated • 1/3 cup sun dried tomatoes • 4 tbsp olive oil (if you’re using sun-dried tomatoes that are jarred in oil, you’ll need about this much.  I recommend using the oil from the jar.  If you use the ones from an olive bar, they’ll be a bit drier, so you’ll need a little more oil.) Combine ingredients in food processor and pulse until smooth.

RAW TOMATO AND GARLIC PESTO • 1 cup fresh basil leaves • 5 cloves garlic • 1/3 cup almonds • 2 small tomatoes • 1/2 cup parmesan • 1/4 cup olive oil Combine ingredients in food processor and pulse until smooth. Depending on the size and water content of your tomatoes, you may need less olive oil. Consistency will probably depend on the size and water content of your tomatoes. Either way; ridonks awesome. Both recipes from awomanwhoeats.com BY MADDY SWEITZER-LAMME

UNC Siren Zine 2016: Self Care  

How do you take care of yourself in a world that tells you not to? How do you heal after trauma, revitalize yourself, and fight back? To a...

UNC Siren Zine 2016: Self Care  

How do you take care of yourself in a world that tells you not to? How do you heal after trauma, revitalize yourself, and fight back? To a...

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