Description
A vibrant Sun Dried Tomato Pesto Sauce that brings summer right onto your plate, perfect for pasta lovers and health enthusiasts alike.
Ingredients
Scale
- 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