Pesto Pasta With Leeks and Sun-Dried Tomatoes!

Pesto Sauce:

2 cup fresh basil (not dried) (leaves plucked from stem and washed well)
1/2 cup olive oil
juice of 1/2 a fresh lemon (about 2 Tablespoons)
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sea salt
1/3 cup almonds or sunflower seeds (unsalted, raw, and soaked for at least an hour)
1 or 2 cloves of garlic
2 Tablespoon tahini
1/2 cup water

Toppings:

10 sun-dried tomatoes (soaked in water for 20 minutes)
2 large leeks (chopped and washed very well)
2 Tablespoons olive oil
pinch of sea salt

Pasta:

You can do either raw zucchini pasta, which is prepared with a spiral cutter that you can buy on-line (best thing I ever bought), or you can just prepare your pasta of choice as directed on the package.

Instructions:
1. Mix all of the ingredients for the sauce in a food processor for a couple of minutes.
2. prepare pasta of choice.
3. saute leeks in a pan with a bit of olive oil and sea salt.
4. Pour pesto sauce over the pasta and top with leeks and chopped up sun-dried tomatoes.
Now eat it!! The sauce can also be used to make pesto pizza (spread it over pita bread and add toppings), or used as a dip! I love it. Try it yourself.