This recipe for vegan sun-dried tomato pesto was inspired by my longtime love affair with sun-dried tomatoes. I had no intention of giving up my all-time favourite pesto after adopting a vegan diet and was determined to create a vegan version. Thankfully, that was quite simple as sun-dried tomato pesto truly doesn’t require dairy in order to be delicious (a fact that still surprises me to this day).
This recipe was not only simple to create, it is just as simple to execute using just a food processor. Boil some pasta and you’ve got the perfect 10 minute meal for a busy weeknight. Or store it in a jar in the refrigerator for a delicious sandwich spread.
I would only recommend using oil-packed sun-dried tomatoes. I’ve tried a few brands that produce packaged sun-dried tomatoes that are not soaked in oil and I cannot stand the taste even after soaking for 30 minutes in warm water. For those of you who are allium-free, if you’re concerned about any additional spices that might be added to oil-packed sun-dried tomatoes, don’t be! I’ve come across a couple of brands that do not contain garlic or onion seasoning.
I recommend using my vegan parmesan cheese in this recipe (which is just as easy to make as this one) however, if the additional prep sounds unappealing then feel free to use nutritional yeast. Just make sure to taste your final product and add salt accordingly.
- 1 270 ml jar of sliced sun-dried tomatoes soaked in seasoned oil (contains approximately 1 cup of sliced sun-dried tomatoes)
- ¼ vegan parm (recipe link can be found above) or nutritional yeast
- 1 bunch basil leaves chopped and stems removed
- Salt to taste
- Optional: 1 tsp chilli flakes
- Pour out contents of jar into a bowl and add only the sliced sun-dried tomatoes and ½ cup of the seasoned oil to your food processor.
- Add in the rest of your ingredients and process for 5 mins.
- Serve with pasta or as a sandwich spread.