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Sun-dried tomato pesto in a white bowl.
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5 from 8 votes

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. 
Prep Time15 minutes
Total Time15 minutes
Course: Sauce, Side Dish
Cuisine: Italian-Inspired
Diet: Vegan
Servings: 6
Calories: 251kcal

Ingredients

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