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    Home » Sides

    Sun-Dried Tomato Pesto

    Published: Feb 4, 2020 Updated: Aug 11, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Sun-Dried Tomato Pesto

    This sun-dried tomato pesto is simply divine and so easy to make with simple ingredients. Fantastic on bread or pizza or tossed up with pasta. 

    Sun dried tomato pesto topped with fresh basil in a white bowl.

    I am in love with this sun-dried tomato pesto. It’s so simple and so good. In fact I’d go so far as to say it’s addictively good.

    You will be looking for ways to use up this pesto. And it’s not hard at all to find them because it’s super versatile. 

    If you’re a pesto fan then also check out our classic vegan pesto recipe as well as our vegan pesto pasta. And for more sun-dried tomatoes try our sun-dried tomato cashew cheese spread and our sun-dried tomato vegan pate.

    Sun dried tomato pesto in a white bowl.

    How To Make Sun-Dried Tomato Pesto

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • First you just want to lightly roast your pine nuts for 5 minutes in a frying pan, just until they’re lightly browned. 
    Pine nuts added to a frying pan and lightly browned.
    • Then add them to a food processor along with some sundried tomatoes, olive oil, crushed garlic, lemon juice, nutritional yeast, fresh basil leaves, salt and pepper and process until smooth. 
    Pesto ingredients added to food processor and processed.
    • And voilà your pesto is ready! 
    Sun dried tomato pesto in a white bowl with toasted bread on the sides.

    Ingredient Notes

    Sun-dried tomatoes. The best kind of sun dried tomatoes to use for this pesto are the ones in oil. You can let the excess oil drain off of them before using them, but they are juicy and flavorful and work great in this recipe. 

    Pine nuts. Roasting the pine nuts first in this recipe really adds a wonderful depth of flavor to this pesto so it’s highly recommended.

    Sun dried tomato pesto on a piece of toasted bread.

    Serving Suggestions

    It is divine tossed up with pasta, and any type of pasta goes wonderfully well with this pesto!

    It is also divine spread onto toasted ciabatta or any toasted bread, or use it as a dip or spread it onto your pizza. 

    Sun dried tomato pesto spread on toasted bread.

    Storing and Freezing

    Keep your pesto stored in an airtight container in the fridge where it will stay good for up to a week.

    It is also freezer friendly for up to 3 months if you’d like to freeze it. 

    Sun dried tomato pesto with penne in a white bowl.

    More Vegan Italian Recipes

    1. Vegan Carbonara
    2. Vegan Lasagna Recipe
    3. Vegan Bolognese
    4. Vegan Alfredo
    5. Vegan Pizza
    6. Vegan Tiramisu

    Did you make this recipe? Be sure to leave a comment and rating below!

    Sun-dried tomato pesto in a white bowl.

    Sun-Dried Tomato Pesto

    This sun-dried tomato pesto is simply divine and so easy to make with simple ingredients. Fantastic on bread or pizza or tossed up with pasta. 
    5 from 7 votes
    Print Pin Rate
    Course: Sauce, Side Dish
    Cuisine: Italian-Inspired
    Diet: Vegan
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 6
    Calories: 251kcal
    Author: Alison Andrews

    Ingredients

    • 1 cup Pine Nuts (136g)
    • 1 cup Sun-Dried Tomatoes (210g)
    • 2 Tablespoons Olive Oil
    • 1 teaspoon Crushed Garlic
    • 2 Tablespoons Lemon Juice Freshly Squeezed
    • ⅓ cup Nutritional Yeast Flakes (20g)
    • ¼ cup Fresh Basil Leaves Packed
    • ½ teaspoon Sea Salt
    • ¼ teaspoon Ground Black Pepper
    Prevent your screen from going dark

    Instructions

    • Add your pine nuts to a frying pan and roast (no oil needed, just a dry pan) for around 5 minutes, turning them over regularly until they are lightly browned.
    • Then add the roasted pine nuts to a food processor along with the sun-dried tomatoes, olive oil, crushed garlic, lemon juice, nutritional yeast, fresh basil leaves, salt and pepper and process until well mixed.
    • Serve right away or store in a jar in the fridge for up to 1 week.

    Notes

    1. Roasting the pine nuts adds a lovely depth of flavor to this recipe, however, if you’re short on time you can skip this step and just use the pine nuts without roasting them first.
    2. Sun-dried tomatoes in oil are best for this recipe, just let most of the oil drain off before using them.
    3. This recipe makes around 1 and ½ cups of pesto. 

    Nutrition

    Serving: 1Serve | Calories: 251kcal | Carbohydrates: 15g | Protein: 7g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Sodium: 214mg | Potassium: 823mg | Fiber: 4g | Sugar: 8g | Vitamin A: 220IU | Vitamin C: 10mg | Calcium: 27mg | Iron: 3mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Ashish says

      January 12, 2023 at 5:25 pm

      Hi, can this be used in some vegetarian sandwiches? Any suggestions? Thank you.

      Reply
      • Alison Andrews says

        January 13, 2023 at 2:08 pm

        It works great in sandwiches!

        Reply
    2. Sara says

      September 07, 2022 at 4:04 pm

      Delicious!! super easy to make and really really good! I couldn’t find pine nuts at my local store so I subbed with walnuts and it tasted great! This will be a routine staple for sure!5 stars

      Reply
      • Alison Andrews says

        September 08, 2022 at 8:15 am

        Awesome Sara! So happy it worked out great!

        Reply
    3. Chelvi says

      August 05, 2022 at 7:23 pm

      I tried this recipe and it came out absolutely great. I omitted the garlic, still it came out great. The reason is I wanted the pine nut taste and smell. I tried twice. Once I didn’t have basil leaves. So I substituted with basil paste – around one teaspoon from a bottle that I bought in the grocery store.5 stars

      Reply
      • Alison Andrews says

        August 06, 2022 at 11:44 am

        So glad you enjoyed it!

        Reply
    4. Kimberli says

      May 25, 2022 at 10:57 pm

      WOW WEE!!! This is THE MOST flavorful yumminess. I already made your other Pesto recipe his morning, and it is outstanding, however this is a total flavor bomb! I ran out of pine nuts making the other pesto, so I substituted toasted pecans. This is probably the 10th recipe of yours that I’ve tried, and you NEVER disappoint. Now I don’t even bother trying the recipe before I invite friends over, because I know your recipes are always perfection. Please keep sharing your wonderful treats, and I’ll keep trying to turn my family and friends into vegans! 🙂5 stars

      Reply
      • Alison Andrews says

        May 27, 2022 at 9:57 am

        Thanks so much Kimberli!

        Reply
    5. Claire Cartwright says

      January 08, 2021 at 2:15 pm

      I just made this, and it’s amazing. Stuck my finger in the jar to test it, I can’t wait to smother pasta in it later, it tastes divine, better than any jar I’ve ever tried. I don’t even miss the parmesan!5 stars

      Reply
      • Alison Andrews says

        January 09, 2021 at 1:20 pm

        That is so awesome Claire! Thanks so much for posting!

        Reply
    6. Misty y says

      May 21, 2020 at 2:59 am

      What can be used in place of pine nuts?

      Reply
      • Alison Andrews says

        May 21, 2020 at 10:06 am

        You could try walnuts.

        Reply
    7. Satin says

      April 21, 2020 at 2:02 pm

      Woah! Another 5 star review from me. I’ve never made pesto before but I think the toasted pine nuts really give it that extra dimension. I didn’t have fresh basil so I looked at other online vegan recipes when I read that spinach can be a good substitute. I then returned to the “mother ship” that is lovingitvegan and made yours with a little spinach instead of basil. I am going to grow some organic basil soon so will try again with basil. Thank you!5 stars

      Reply
      • Alison Andrews says

        April 21, 2020 at 4:13 pm

        Hahaha ‘the mothership’ I love that! So pleased you enjoyed the pesto! Thanks a million Satin!

        Reply

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