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Sun dried tomato pesto

Sun Dried Tomato Pesto

  • Author: Alison Andrews
  • Prep Time: 15 mins
  • Total Time: 15 minutes
  • Yield: 1 and 1/2 cups


Simply divine sun dried tomato pesto made with simple ingredients. Fantastic on bread or pizza or tossed up with some pasta.


  • 1 cup (136g) Pine Nuts*
  • 1 cup (210g) Sun Dried Tomatoes*
  • 2 Tbsp Olive Oil
  • 1 tsp Crushed Garlic
  • 2 Tbsp Lemon Juice
  • 1/3 cup (20g) Nutritional Yeast
  • 1/4 cup Fresh Basil Leaves (Packed)
  • 1/2 tsp Sea Salt
  • 1/4 tsp Ground Black Pepper


  1. 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.
  2. 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.
  3. Serve right away or store in a jar in the fridge for up to 1 week.


*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.

*Sun Dried tomatoes in oil are best for this recipe, just let most of the oil drain off before using them.

  • Category: Savory, Side, Gluten-Free
  • Method: Food Processor
  • Cuisine: Vegan


  • Serving Size: 1/4 cup
  • Calories: 283
  • Sugar: 0.8g
  • Sodium: 404mg
  • Fat: 22.7g
  • Saturated Fat: 1.7g
  • Carbohydrates: 15.1g
  • Fiber: 3g
  • Protein: 6.5g

Keywords: sun dried tomato pesto