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.
Made and loved this recipe? Give it a ⭐️⭐️⭐️⭐️⭐️ rating below. Let me know if you have questions about this recipe in the comment section or DM me on Instagram. Follow me on Facebook and Pinterest to stay in touch, and don’t forget to subscribe to my newsletter.
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.
I have a Profesional Certification in vegan cooking; in the world of cooking based on vegetables, fruits, grains, legumes… in clean, organic and vegan food.
My cookbook is called Yo Cocino Latino..
- the best, best prosecco mimosa - April 1, 2023
- Roastedtomatillo chipotle salsa - March 31, 2023
- Coconut Mango Chia Seed Pudding Recipe (Easy, Delicious, And Vegan) - March 31, 2023