u003cstrongu003eCan I use a different type of nut instead of pine nuts?u003c/strongu003e

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.

u003cstrongu003eCan I make this vegan pesto sauce ahead of time?u003c/strongu003e

Yes! The flavors often deepen after sitting for a day or two. Just stir it well before serving.

u003cstrongu003eWhat’s the best way to get a smooth texture?u003c/strongu003e

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.

Vegan Sun-Dried Tomato Pesto

Name: Vegan Sun-Dried Tomato Pesto
Prep time: 5 min
Total time: 5 min
Cuisine: sauce
Ingredients: 7-ounce jar of sun-dried tomatoes, packed in oil - you will use the oil in this recipe; 1 cup fresh basil leaves, medium packed ~ 25-28grams*; 1/4 cup pine nuts; 3 cloves garlic, peeled; 1/4 cup vegan Parmesan cheese (shred the Violife wedge for best flavor); 1/4 teaspoon salt; freshly ground black pepper, to taste; red pepper flakes, to taste; additional olive oil, if desired.

Description

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 pasta, sandwiches, or dip in minutes.

Ingredients

Units Scale

7-ounce jar of sun-dried tomatoes, packed in oil - you will use the oil in this recipe
1 cup fresh basil leaves, medium packed ~ 25-28grams*
1/4 cup pine nuts
3 cloves garlic, peeled
1/4 cup vegan Parmesan cheese (shred the Violife wedge for best flavor)
1/4 teaspoon salt
freshly ground black pepper, to taste
red pepper flakes, to taste
additional olive oil, if desired.

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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.

Equipment

Notes

*Weighing the basil ensures you get the measurements I used, which leads to the intended results.

While the vegan Parmesan adds depth to the pesto, I sometimes leave it out, still resulting in a delicious sauce.

I have made this pesto dozens of times. Sometimes, it has a red hue, and other times, it has a more pronounced brown hue. I blame the quality or age of the sun-dried tomatoes. To maintain a vibrant red color, use high-quality sun-dried tomatoes and fresh ones from an unopened jar. For your reference, the julienne-cut sun-dried tomatoes from Signature Select always give me a nice red hue (the Safeway brand). I love the one with the added herbs.

Nutritional information is only an estimate.

Prep Time: 5 minutes
Cook Time: 0 minutes
Category: sauces
Method: no cook
Cuisine: sauce

Nutrition

Serving Size: 1 tablespoon
Calories: 41
Sugar: 0.4 g
Sodium: 138.3 mg
Fat: 3.7 g
Carbohydrates: 1.5 g
Protein: 0.9 g
Cholesterol: 0 mg