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.
Servings 8 people
Ingredients
- 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 tablespoon lemon juice
- ½ teaspoon salt
- ½ teaspoon pepper
- pinch of chilli flakes (optional)
- 60 ml (¼ cup) extra virgin olive oil (plus extra as needed)
Instructions
- 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.