Switch up your regular basil pesto and make vegan sun dried tomato pesto instead. Perfect as a snack, on sandwiches, with pasta, gratins, you name it.<
I love having home made pesto in the fridge. It’s perfect for all snacking occasions. When I come home from work starving, lacking even the energy to make it through cooking dinner, dipping a few crackers into this vegan sun dried tomato pesto refuels me and holds me over until dinner. And let’s be honest, sometimes a few crackers turns into the whole box, because once pesto is around I really have problems controlling myself. Yes I just love pesto that much! Who doesn’t though?
Or there are those nights when I plop down on the couch with a glass of wine and a plateful of crackers with pesto. Crackers on their own are boring, but add that tablespoon of vegan sun dried tomato pesto and you’ve just bumped your snack up to the next level. Or you can add it to gratins, sandwiches, pastas, you name it. It’s just about the most versatile spread in the world of cooking.
I usually make the standard basil pesto with my all time favorite food processor, but decided to branch out recently and made this vegan sun dried tomato pesto dip. A perfect match. And so I present to you my new favorite pesto. If you love the flavor of sun dried tomatoes you’ll love this. To keep bit of balance I still decided to add some basil to this vegan sun dried tomato pesto, but you could just go sun dried tomatoes all the way. That much I’ll leave up to you! Also feel free to experiment with the nuts that you add – walnuts, cashews, almonds will all be good here! There simply is never a shortage of pesto combinations or varieties and I guarantee every one will be delicious!
My other favorite pesto recipe is my Cheesy Vegan Basil Hemp Seed Pesto (which goes perfectly with my Prosciutto Bread Sticks, Pesto Brown Rice Pilaf, and Broccoli Steak).
So feel free to try both and let me know which one you like more! My pesto making adventures will continue as I keep branching out to different ingredients so stay tuned, pesto lovers.
How to make sun dried tomato pesto vegan recipe
A delicious alternative to the traditional basil pesto - make vegan sun dried tomato pesto instead!
- 1 cup 4 oz basil
- 1/2 cup sun-dried tomatoes
- 1/4 cup walnuts or cashews
- 3 cloves garlic
- 1/2 lemon juiced
- pinch red pepper flakes
- 1/2 teaspoon salt
- 1/4 cup oil from sun-dried tomatoes jar add more oil if necessary
Add all ingredients to food processor and process until smooth. Add more oil if necessary.
Recipe makes 1 cup
Tara Noland says
That looks so good. I am going to add it to my Mouth Watering Mondays post this Monday. Come on over to see it at http://www.noshingwiththenolands.com Cheers, Tara
Thanks Tara! I’m flattered that you;re going to add the pesto to your mouth watering Mondays post! Thanks!
It is up now, thanks for sharing this!!
Ooo yum! I always have a container of my favorite artichoke pesto in the fridge 🙂 Need to try your sun-dried tomato, this look SO good!
Ooo artichoke pesto sounds delicious! I’m hoping you have the recipe on your blog – heading over there now to look!
Wow! Sun dried tomatoes! I love your treat…as always =)
Thanks for sharing your wonderful pictures with the YUMGOGGLE Gallery. Our launch was made more fun and interesting because of your beautiful clicks. We are hoping for more eye goggling and delicious treats 😉
Thanks for commenting! I’ve enjoyed checking out the site and submitting photos!
Delicious vegan food is why the number of vegans has doubled in less than 3 years. Here are two uplifting videos that will help people understand just some of the implications of this lifestyle: http://www.youtube.com/watch?v=fKr4HZ7ukSE and http://www.veganvideo.org
I fully support the vegan lifestyle and have indeed been pleasantly surprised by the large assortment of vegan friendly foods in stores and dishes in restaurants.
Hi, I have dried sun-dried tomatoes in the pantry, but was wondering should I re-constitute them in oil or hot water?
I recommend re-constituting them in hot water and then draining the water and pouring oil over them so that the oil itself also becomes infused with the sun-dried tomatoes and then you can use the oil from the tomatoes for the pesto instead of regular olive oil.
Love this recipe!