Go Back
A jar of vegan sun dried tomato pesto on a marble board with fresh basil leaves and a bottle of olive oil.

Vegan Sundried Tomato Pesto

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.
Course Side Dish
Cuisine Italian
Keyword pesto
Prep Time 10 minutes
Servings 8 people
Author Domestic Gothess


  • 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.