Vegan sun dried tomato pesto - this delicious vegan pesto is quick and easy to make and very versatile. Try it with pasta, in sandwiches, tarts or dips, or use it to make pesto bread.
Pesto is one of the condiments that I always like to have to hand as it is so versatile. I do often buy it so I've got a jar ready in the cupboard for quick meals; but homemade is always nicer if I have the time.
This vegan sun dried tomato pesto (pesto rosso) is very quick and easy to make and tastes delicious.
I like it tossed through pasta, with grilled vegetables, spread into sandwiches, as a dip for carrot sticks, baked with puff pastry and tomatoes as a quick tart, or even to make pesto bread.
What Do I Need To Make Vegan Sun Dried Tomato Pesto?:
Sun dried tomatoes: Obviously. I use the kind that come in a jar of oil, and this recipe uses a full 280g jar.
Basil: Essential for that pesto flavour and you need to use fresh basil.
Pine nuts or flaked almonds: Either works well or you could even swap the nuts for sunflower seeds if you want to make a nut-free pesto.
Garlic: Fresh garlic adds loads of flavour. In a pinch you could swap it for ½ tsp garlic granules but fresh really is best.
Nutritional yeast: Traditionally pesto contains parmesan cheese; a bit of nutritional yeast works well in it's place to lend a savoury, cheesy flavour.
Lemon juice: A spoonful of lemon juice works alongside the nutritional yeast to replace the tang from the parmesan.
Olive oil: I use extra virgin olive oil as I think it gives the best flavour, but regular olive oil will work if you don't have any. Use the amount provided in the recipe to start, then add more as needed to create a texture that suits you. I like my pesto on the thicker side; just add more oil if you like it runnier.
Chilli flakes: These are optional but I do like to add a pinch for a touch of warmth.
How To Make Vegan Sun Dried Tomato Pesto:
(For ingredients and full instructions see the recipe card below)
This vegan sun dried tomato pesto is a simple matter of blitzing everything in a food processor or blender until it is finely chopped and it is ready in under ten minutes.
Place the basil, pine nuts or flaked almonds, garlic, sundried tomatoes, nutritional yeast, lemon juice, salt, pepper and chilli flakes in a food processor and blend until everything is very finely chopped.
With the motor running, drizzle in the olive oil and keep blending until the pesto reaches your desired consistency. You can add more olive oil if you want a runnier pesto.
If you are using a blender rather than a food processor, pulse and scrape down the sides as needed until everything is finely chopped. Add the olive oil and pulse again.
How To Store Vegan Sun Dried Tomato Pesto:
This vegan sun dried tomato pesto will keep in a jar in the fridge for up to a week.
Can I Freeze It?:
Yes; pesto freezes well. To freeze a large quantity of pesto, place it in a sealable, freezer-proof container and pour a thin layer of olive oil over the top. Cover and freeze for up to six months.
To freeze the pesto in smaller portions you can spoon it into ice cube trays, drizzle a thin layer of olive oil over the top and freeze until the cubes are frozen solid. Once frozen, transfer the pesto cubes to a freezer bag and keep frozen for up to six months.
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Vegan Sundried Tomato Pesto
- 30 g fresh basil
- 45 g (⅓ cup) pine nuts or flaked almonds
- 2 cloves garlic peeled
- 170 g (1 cup packed) sundried tomatoes (the kind in oil, from one 280g jar)
- 15 g (¼ cup) nutritional yeast
- 1 Tbsp lemon juice
- ½ tsp salt
- ½ tsp pepper
- pinch of chilli flakes (optional)
- 60 ml (¼ cup) extra virgin olive oil (plus extra as needed)
- Place all of the ingredients apart from the olive oil in a food processor or blender. Blitz until everything is finely chopped.
- With the motor running, gradually drizzle in the olive oil.
- Keep blending until the pesto reaches your desired consistency. You can add more olive oil if you prefer a runnier pesto.
- Taste and add more salt and pepper as needed. Store in an airtight container in the fridge for up to a week.