This sun-dried tomato pesto is perfect for adding flavor to your favorite dishes. Enjoy its rich flavor of a mix of herbs, tomatoes, and garlic – it’s sure to make your taste buds dance happily!
about this recipe
Like this vegan pesto, I love eating delicious, healthy food that makes me feel good. This is made with sun-dried tomatoes, basil, and pine nuts, just like a traditional pesto.
Besides being incredibly delicious, Basil is an excellent vitamin K, vitamin A, iron, and calcium source.
Ingredients for the sun-dried tomato pesto
- Sun-dried tomatoes packed in olive oil. When purchasing sun-dried tomatoes, look for those that are a deep red-orange color and have a semi-soft texture and minimal dark spots.
- Basil , fresh basil.
- Parsley, flat, or curly leaves parsley works great here.
- Pine nuts you can substitute with cashews (affiliate link) or almonds (affiliate link)
- Garlic cloves, skip them if you don’t eat raw garlic.
How to make sun-dried tomato pesto
Pulse all the ingredients in the food processor (affiliate link) or high-speed blender until it reaches your desired consistency.
Let the machine run a bit longer if you like a creamier pesto. But if you like pesto with more texture, pulse it.
How to use vegan sun dried tomato pesto
- Use this pesto on sandwiches, pasta, dips, potatoes, and EVERYWHERE.
- You can keep this in the fridge for a month or more.
- Mix it with homemade mayo to spice it up a bit.
Frequently asked questions
Other easy vegan pestos that you may like
- Classic vegan pesto,
- Avocado pesto,
- Kale pesto
- Mint pesto.
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Sun- dried tomato pesto
Equipment
- Food processor
Ingredients
- 1 cup dried tomatoes packed in olive oil
- 1 cup basil You could use upto 1½ cups of basil
- 1 cup parsley You could use upto 1½ cups of parsley
- 1/2 cup pine nuts
- 2 cloves garlic
- Salt and pepper
Instructions
- To make the pesto add the ingredients to the high speed blender or food processor and pulse until the desired consistency is achieved. Taste and adjust if necessary.
Notes
- Use this pesto on sandwiches, pasta, dips, potatoes, and EVERYWHERE.
- You can keep this in the fridge for a month or more.
- Mix it with homemade mayo to spice it up a bit.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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