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    Oh My Veggies » Vegetarian Recipes » Gluten Free Vegetarian Recipes

    Homemade Sun-Dried Tomato Pesto Recipe

    Published: Dec 5, 2020 · by Nicole · Updated: Aug 22, 2023 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    This Homemade Sun-Dried Tomato Pesto is packed with flavor and perfectly complements any dish. It’s completely vegan, too! 

    sun-dried tomato pesto in food processor
    Jump to:
    • How to Make Homemade Sun-Dried Tomato Pesto
    • Tips & Tricks
    • Variations
    • Homemade Sun-Dried Tomato Pesto FAQs
    • Recipe
    • Comments

    This recipe is so simple you’ll never need to buy pre-made pesto again. All you do is throw the ingredients in a food processor and voila! You have some tasty homemade pesto!

    It goes great with pasta, in salads, and on breads and pizza—like this tasty Dill Soda Bread or Vegan Pizza. A little bit of this will go a long way! 

    This sun-dried tomato pesto recipe is... 

    • vegan
    • vegetarian
    • plant-based
    • gluten-free
    • ready in 5 minutes

    While you're here, be sure to grab our FREE 5-Day Meatless Meal Plan. It's packed with tasty recipes to make vegetarian cooking easy and delicious!

    How to Make Homemade Sun-Dried Tomato Pesto

    how to make sun dried tomato pesto at home collage
    1. Put sun-dried tomatoes, walnuts, parsley, garlic, salt, olive oil, and lemon juice in a food processor.
    2. Blend the ingredients together until it forms a thick paste.
    3. Add it to your pasta, bread, or salad and enjoy!

    Scroll down for the full recipe with measurements and detailed instructions.

    Tips & Tricks

    Food Processor Alternatives

    If you don’t have a food processor, you have a couple options. You can use a high-power blender or even a mortar and pestle. 

    ingredients for homemade sun dried tomato pesto in food processor

    Variations

    Make It Green

    If you prefer basil pesto to sun-dried tomato pesto, then switch out the sun-dried tomatoes for some fresh basil. Play around with different amounts of basil to find the perfect ratio for your taste buds. 

    Pine Nuts

    Many pesto recipes use pine nuts instead of walnuts. This will change the overall flavor of the pesto though, so experiment using both nuts.

    Cheese Options

    If you’d like to add cheese, you might try adding some vegan cheese. 

    Or, make it vegan using nutritional yeast as a flavor enhancer. 

    homemade sundried tomato pesto mixed into spiral pasta on plate

    Homemade Sun-Dried Tomato Pesto FAQs

    How long does sun-dried tomato pesto last?

    Your sun-dried tomato pesto will last about a week in the fridge. It will firm up, so just let it return to room temperature before using it again. 

    If you have leftovers, you can also freeze the pesto for about 6 months.

    And don’t forget to grab a copy of my free vegan cheat sheet too! It’s packed with my favorite easy substitutions to help you make just about any recipe vegan!

    Recipe

    Homemade Sun-Dried Tomato Pesto Recipe

    This Homemade Sun-Dried Tomato Pesto is packed with flavor and perfectly complements any dish. It’s completely vegan, too! 
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 5 minutes minutes
    Total Time: 5 minutes minutes
    Course: Condiments, Dressings, Sauces
    Cuisine: Dressings, Vegan, vegetarian
    Keyword: Delicious Everyday, hoemade sun dried tomato pesto, homemade pesto, how to make sun dried tomato pesto, pesto recipe, sun dried tomato pesto, sundried tomato pesto
    Servings: 1 cup serving
    Calories: 1305kcal
    Author: Oh My Veggies

    Equipment

    • Food processor

    Ingredients

    • ¾ cup sun-dried tomatoes, sliced
    • ¾ cup walnuts, halved
    • ¾ cup parsley leaves, fresh
    • 4 cloves garlic
    • ½ tsp salt
    • ¼ cup olive oil
    • 2 tbsp lemon juice
    US Customary - Metric

    Instructions

    • In a food processor, combine sun dried tomatoes, walnuts, parsley, garlic, salt, olive oil, and lemon juice.
    • Blend the ingredients together for 3–4 minutes until it forms a thick paste.
    • Stir in cheese, if using.
    • Taste and stir in additional salt and pepper, if necessary.
    • Use it as a sauce, dressing, or spread.
    • Keep refrigerated for up to a week or store in the freezer for up to 6 months.

    Notes

    • To keep it vegan/dairy-free: add some nutritional yeast for some cheese-like flavor.
    • To make it nut free: skip the walnuts or any nut substitute altogether.

    Nutrition

    Calories: 1305kcalCarbohydrates: 67gProtein: 27gFat: 114gSaturated Fat: 13gSodium: 1397mgPotassium: 3512mgFiber: 18gSugar: 35gVitamin A: 4512IUVitamin C: 109mgCalcium: 261mgIron: 13mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!

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    Vegan Cream Cheese Frosting »

    Cooking Tips & Hints, Dairy Free Recipes, Delicious Everyday, Gluten Free Vegetarian Recipes, Sauces, Spreads and Condiments, Vegan Recipes, Vegetarian Recipes DE

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

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