Elevate your dishes with bold flavor using this vegan sun-dried tomato pesto. With just 6 ingredients, including tomatoes, fresh basil, and rich garlic, you can have a vibrant, savory sauce perfect for bread, pasta, sandwiches, or dip in minutes.
We grow basil year-round in our hydroponic system because, honestly, I can’t get enough of it!
It’s essential for our weekly pizza nights - whether we’re tossing fresh leaves onto our 100% Biga Neapolitan Pizza Dough or Pear and Pistachio Pesto Pizza or mixing it into Neapolitan Pizza Sauce for that extra burst of flavor. Plus, it’s a star player in Lemon Artichoke Pesto Pasta and Vegan Orzo Pasta Salad. Fresh basil on demand? Absolutely!
This vegan sun-dried tomato pesto recipe or pesto rosso once again uses basil's freshness. It is your secret weapon for those “I need dinner now” moments, for a friendly gathering or potluck, or when unexpected guests arrive.
In just 5 minutes, you can whip up a versatile sauce that’s ready to spread on a crispy baguette or combine with your favorite pasta, or secretly eat it by the spoonful (no judgment here). Trust me, once you try it, you’ll find excuses to add it to everything! It has a strong flavor, so it may be hit or miss for younger kids.
For other sun-dried tomato recipes, check out Air Fryer Sun-Dried Tomatoes, Mini Vegan Spinach, Artichoke, And Sun-Dried Tomato Cups, and Vegan Whipped Tofu With Sun-Dried Tomatoes.
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Why You'll Love This Recipe
- The intense and sharp flavor of sun-dried tomatoes adds a delicious kick to any dish.
- Perfect for pasta, sandwiches, dips, and spreads.
- Whip it up in just a few minutes with simple ingredients.
- Store a batch in the fridge for quick and flavorful meals all week.
- No stove or chilling required - blend and enjoy!
Ingredients
This easy vegan pesto dip or sauce, has just six ingredients plus salt and pepper and misses our group of 5 in 5 sauces. See the recipe card for suggested quantities of each.
- Vegan Parmesan Cheese: The pre-shredded stuff is easy, but the vegan Parmesan wedge you must grate yourself by Violife is the best. It’s got a creamier texture and a fresher, more authentic flavor.
- Pine Nuts: Yes, they’re a bit pricey, but they’re totally worth it in this recipe. While I often swap them out for other nuts, like in my pistachio pesto or sunflower seed pesto recipes, there’s something about how pine nuts pair with sun-dried tomatoes that’s just magic. They’re a match made in flavor heaven!
- Oil: I start with the oil from the jar of sun-dried tomatoes - it’s packed with flavor. But since it’s usually not enough, I like to top it off with spicy olive oil for an extra kick. If I’m out of that, extra virgin olive oil does the trick, giving the sauce the perfect consistency and richness.
Variations
- Lightly toast the pine nuts before blending. This enhances their flavor and adds a lovely depth to your sauce.
- For a more intense kick, amp up the flavor by adding an extra clove or two of garlic.
- If you don't have spicy olive oil, add a pinch of red pepper flakes to add heat.
- Brighten the flavor with a little lemon juice or zest for a fresh, citrusy note.
How To Make Vegan Sun-Dried Tomato Pesto
In one photo, I’ll walk you through making this delicious vegan pesto - it's that easy! I’m using a trusty bullet blender here, but if you prefer, using a regular blender or food processor will work, too.
Mix all the ingredients into a bullet or blender until you reach your desired consistency. You might need to pause a couple of times to scrape down the sides and get everything well mixed. Add more oil as needed.
Recipe Tips
- Start with the oil from the jar of sun-dried tomatoes and add more as needed. This gives you better control over the sauce’s thickness.
- If you like a chunkier sauce, pulse the food processor or bullet instead of running it continuously. This lets you control the texture better.
- Save some of the pasta water if you’re using this as a pasta sauce. Adding it to the sauce can help achieve a silky texture that coats the pasta well.
- If you love pesto as much as I do, consider purchasing an AeroGarden or IG Works. I've had them both, and they are great for year-round herbs.
Note About Oil and Equipment
I don't need to drizzle oil in this pesto like in traditional pesto because I like to leave it a bit chunky. I just combine everything and pulse.
Ways To Use Sun-Dried Tomato Pesto
Sure, you can slather this on toasted (or even untoasted) sourdough, mix it into your favorite grains, or dollop it on baked potatoes, but why stop there? Here are a few more tasty ways to enjoy it:
- Stir it into hot pasta for a quick, flavorful meal. Add a tablespoon or two of the pasta water and top with extra vegan Parmesan.
- To add a tangy twist, use it as a spread on sandwiches, paninis, or wraps like Vegan Pesto Grilled Cheese With Tofu.
- Swap out traditional pizza sauce for this red pesto on your next homemade pizza, or better yet, drizzle it over the top.
- Serve it as a dip with crusty bread, focaccia, or breadsticks.
- Incorporate it into layers of lasagna for a unique twist.
- Mix with breadcrumbs and stuff into mushrooms for a tasty appetizer.
- Top or swirl it into high-protein hummus for a delicious dip upgrade.
Storage
- Store any leftover pesto in an airtight container in the fridge for up to 1 week.
- For longer storage, freeze the pesto in ice cube trays or small portions. Once frozen, transfer the cubes to a freezer-safe bag or container. It will keep in the freezer for up to 3 months. When ready to use it, just thaw the desired amount in the fridge or at room temperature.
- If the pesto separates slightly during storage, stir it well before using.
More Mediterranean Inspired Recipes
Vegan Pesto FAQS
While you can substitute other nuts, like walnuts or almonds, I highly recommend sticking with pine nuts. Their unique, buttery flavor pairs perfectly with the sun-dried tomatoes and really elevates the sauce.
Yes! The flavors often deepen after sitting for a day or two. Just stir it well before serving.
Blend using a high-speed blender or food processor until you reach your desired consistency. If the mixture is too thick, add more olive oil or a splash of water to loosen it up.
I don't recommend that.
Got a minute? I'd love for you to dive into the comments and rate this
vegan sun-dried tomato pesto sauce. Your feedback is invaluable - did you love it? How did you use it? Did you make any fun twists? Let me know how my directions worked so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Sun-Dried Tomato Pesto
Equipment
Ingredients
- 1 7-ounce jar sun-dried tomatoes packed in oil - you will use the oil in this recipe
- 1 cup fresh basil leaves medium packed ~ 25-28grams*
- ¼ cup pine nuts
- 3 cloves garlic peeled
- ¼ cup vegan Parmesan cheese shred the Violife wedge for best flavor
- ¼ teaspoon salt
- freshly ground black pepper to taste
- red pepper flakes to taste
- additional olive oil if desired
Instructions
- Blend the Ingredients: In a food processor, bullet, or blender, combine the sun-dried tomatoes with 6 tablespoons of the packed oil, fresh basil, pine nuts, garlic, vegan Parmesan, extra olive oil, salt, and pepper. Pulse the mixture a few times to start breaking down the ingredients. Continue processing until the pesto reaches your desired consistency. You should stop and scrape down the sides of the bowl a few times. If needed, add extra oil, a tablespoon at a time.
- Season to Taste: Taste the pesto and season with more salt and freshly ground black pepper as needed. Add red pepper flakes if using.
- Serve and Store: Your sun-dried tomato pesto is ready to use! Spread it on sandwiches, toss it with pasta, or use it as a dip. If used as a dip, garnish with small basil leaves and a swirl of oil for a nice presentation. Store any leftovers in an airtight container in the refrigerator for up to a week.
Suzy says
This was so flavorful and delicious. We ended up spreading it on some sourdough as you suggested. It was amazing.
Regi Pearce says
Yay! Glad you liked it.