Instructions: MAKES 2 CUPS VEGAN

This robust pesto sauce is extremely versatile. Simply add a little more liquid to it and it makes a great sauce for pasta or polenta. You also can roast the garlic, which would adds rich and slightly sweet flavor.

In heat-proof bowl, combine tomatoes and boiling water. Let stand until tomatoes soften, about 15 minutes. Drain tomatoes, reserving 1 cup of soaking liquid, Chop tomatoes.

In medium skillet, heat 1/2 tablespoon oil over medium-high heat. Add garlic and cook, stirring often, until fragrant, about 1 minute. Remove from heat.

In food processor, combine tomatoes and reserved soaking liquid, pine nuts, basil, parsley, remaining 1/4 cup olive oil and sauteed garlic and process until smooth. Transfer mixture to serving bowl.

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