Sun Dried Tomato Pesto is a vibrant sauce that captures the essence of summer, bringing bold flavor to your dishes. This pesto is perfect for pasta lovers and health enthusiasts alike. With its rich, savory taste and creamy texture, it’s a delightful addition to any meal. Whether you’re looking for a quick dip, a spread for sandwiches, or a sauce for your favorite pasta, this recipe is sure to impress!
Why You’ll Love This Sun Dried Tomato Pesto
This sun dried tomato pesto is not only easy to make, but it also packs a punch of flavor. Here are some reasons you’ll love this recipe:
- Quick to prepare, taking only 10 minutes.
- Uses fresh and healthy ingredients.
- Perfect for vegan diets, making it versatile for many eaters.
- Great for pasta dishes, sandwiches, and as a dip.
- Contains healthy fats from nuts and olive oil.
- Can easily be customized with your favorite herbs.
This pesto is a fantastic sun-dried tomato spread and can elevate any meal with its rich and robust flavor. A true homemade sun-dried tomato pesto, it fits perfectly within an Italian cuisine context.
Ingredients for Sun Dried Tomato Pesto
Gather these items:
- 1 cup Sun Dried Tomatoes (packed in olive oil for a richer taste)
- 2 cups Fresh Basil Leaves (always use fresh for the best flavor)
- 1/2 cup Pine Nuts (toast before use for enhanced taste)
- 2-3 cloves Garlic (grated for even dispersion)
- 1/3 cup Vegan Parmesan (store-bought or homemade)
- 1 tbsp Fresh Oregano (optional)
- 1 pinch Sea Salt (adjust according to taste)
- 4-5 tbsp Extra Virgin Olive Oil (or reserved soaking water for WFPB)
How to Make Sun Dried Tomato Pesto Step-by-Step
- Step 1: Drain the sun dried tomatoes if they’re packed in oil. If using plain tomatoes, soak them in hot water for about 20 minutes until softened.
- Step 2: Measure out the remaining ingredients needed for the Sun Dried Tomato Pesto Sauce.
- Step 3: In a food processor, combine the drained sun dried tomatoes, fresh basil, toasted pine nuts, garlic, and vegan parmesan. Drizzle in the extra virgin olive oil or reserved soaking water.
- Step 4: Continue processing the mixture until it reaches your desired consistency. Adjust with more olive oil or reserved soaking water if too thick.
- Step 5: Taste and adjust the seasoning with a pinch of sea salt.
- Step 6: Transfer the pesto to an airtight jar for storage. Refrigerate for up to a week.
Pro Tips for the Perfect Sun Dried Tomato Pesto
Keep these in mind:
- Always use fresh basil for the best flavor.
- Toast pine nuts before adding them for a deeper flavor.
- Adjust the olive oil based on your desired thickness.
This method of blending ensures a smooth and creamy texture for your pesto.
Best Ways to Serve Sun Dried Tomato Pesto
Here are some delicious ways to use your sun-dried tomato pesto:
- Mix it with pasta for a quick and flavorful meal.
- Spread it on sandwiches for a gourmet touch.
- Use as a dip for fresh vegetables or crackers.
This pesto also works wonderfully as a base for a sun-dried tomato pesto dip.
How to Store and Reheat Sun Dried Tomato Pesto
To store your homemade sun-dried tomato pesto, transfer it to an airtight jar and refrigerate. It can last up to a week. For meal prep, consider freezing small portions for later use. When ready to use, simply thaw and stir to combine.
Frequently Asked Questions About Sun Dried Tomato Pesto
What’s the secret to perfect Sun Dried Tomato Pesto?
Using high-quality sun-dried tomatoes packed in olive oil is key, as it enhances the flavor. Fresh basil and a good olive oil will elevate your tomato pesto sauce to the next level.
Can I make Sun Dried Tomato Pesto ahead of time?
Absolutely! In fact, making it ahead allows the flavors to meld beautifully. Just store it in the fridge in an airtight container for up to a week.
How do I avoid common mistakes with Sun Dried Tomato Pesto?
One common mistake is over-processing the ingredients. Aim for a chunky texture rather than a puree, and always taste as you go to adjust seasoning and consistency.
Variations of Sun Dried Tomato Pesto You Can Try
There are many fun variations to explore:
- Add nuts like walnuts or cashews for a different flavor profile.
- Incorporate additional herbs like parsley or cilantro for freshness.
- Mix in nutritional yeast for a cheesy flavor without dairy.
Feel free to experiment and find your perfect vegan sun-dried tomato pesto recipe!
Print
Mouthwatering Sun Dried Tomato Pesto You’ll Love
- Total Time: 10 minutes
- Yield: Makes about 1 cup 1x
- Diet: Vegan
Description
A vibrant Sun Dried Tomato Pesto Sauce that brings summer right onto your plate, perfect for pasta lovers and health enthusiasts alike.
Ingredients
- 1 cup Sun Dried Tomatoes (packed in olive oil for a richer taste)
- 2 cups Fresh Basil Leaves (always use fresh for the best flavor)
- 1/2 cup Pine Nuts (toast before use for enhanced taste)
- 2–3 cloves Garlic (grated for even dispersion)
- 1/3 cup Vegan Parmesan (store-bought or homemade)
- 1 tbsp Fresh Oregano (optional)
- 1 pinch Sea Salt (adjust according to taste)
- 4–5 tbsp Extra Virgin Olive Oil (or reserved soaking water for WFPB)
Instructions
- Drain the sun dried tomatoes if they’re packed in oil. If using plain tomatoes, soak them in hot water for about 20 minutes until softened.
- Measure out the remaining ingredients needed for the Sun Dried Tomato Pesto Sauce.
- In a food processor, combine the drained sun dried tomatoes, fresh basil, toasted pine nuts, garlic, and vegan parmesan. Drizzle in the extra virgin olive oil or reserved soaking water.
- Continue processing the mixture until it reaches your desired consistency. Adjust with more olive oil or reserved soaking water if too thick.
- Taste and adjust the seasoning with a pinch of sea salt.
- Transfer the pesto to an airtight jar for storage. Refrigerate for up to a week.
Notes
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 150
- Sugar: 2 g
- Sodium: 100 mg
- Fat: 12 g
- Saturated Fat: 1 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg