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    Oh My Veggies » Vegan Recipes

    Vegan Sun-Dried Tomato Pesto

    Published: Sep 10, 2018 · by Nicole · Updated: Sep 15, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Vegan Sun-Dried Tomato Pesto

    I adore pesto. It’s packed with flavor, incredibly versatile and the ingredient combinations are seemingly endless. I love to switch it up with different nuts or seeds, spinach or kale, basil or parsley. I could go on and on. And when stirred into pasta, smeared onto sandwiches or dolloped onto cozy soups? It always adds that little bit of something special.

    And as for this nut-free, vegan sun-dried tomato pesto? Probably my favorite version to date. While it’s certainly not the prettiest pesto on the block, what it lacks for in looks, it most certainly makes up for in taste. Packed with sun-dried tomatoes, sunflower seeds and a touch of balsamic vinegar, it’s the perfect complement to just about any dish. Or heck, even smeared on a piece of toast.

    Vegan Sun-Dried Tomato Pesto

    Because of the sun-dried tomatoes, I find that I don’t need as much salt as I typically use in pesto. Start with just a pinch and add more at the end as needed. You could also absolutely add in some nutritional yeast to give the pesto a bit of that cheesy flavor (without the actual dairy), but the sun-dried tomatoes give this so much oomph, that I find I don’t really even want it here.

    When processing all the ingredients in the food processor, feel free to leave the pesto as chunky or as smooth as desired. Depending on what you are planning to use it for, you may want to adjust the consistency.

    The pesto keeps well for several days in an airtight container in the fridge, for use in anything you’d like!

    Vegan Sun-Dried Tomato Pesto

    Vegan Sun-Dried Tomato Pesto

    Homemade sun-dried tomato pesto filled with sunflower seeds, basil, spinach and a touch of balsamic vinegar. Vegan and nut-free.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Course: Condiment, Sauces, Dips & Dressings
    Cuisine: American
    Diet: Vegan, Vegetarian
    Keyword: how to make pesto, vegan pesto, Vegan Sun-Dried Tomato Pesto
    Servings: 1 cup
    Calories: 1073kcal
    Author: Oh My Veggies

    Ingredients

    • ¾ cup sun-dried tomatoes
    • 1 cup lightly packed baby spinach leaves
    • ½ cup lightly packed basil leaves
    • ¼ cup unsalted sunflower seeds
    • 1 clove garlic roughly chopped
    • Salt and pepper to taste
    • ⅓ cup olive oil
    • 1 tablespoon white balsamic vinegar or regular
    US Customary - Metric

    Instructions

    • Add the sun-dried tomatoes, spinach, basil, sunflower seeds, garlic, salt and pepper to the bowl of a food processor. Pulse until finely chopped.
    • With the food processor running, slowly pour in the olive oil and vinegar. Process until mostly smooth, scraping down the sides of the bowl as needed.
    • To thin out the pesto, add in additional olive oil a little at a time.

    Notes

    If you are using sun-dried tomatoes packed in oil, you can use that oil in place of some/all of the olive oil. If your sun-dried tomatoes do not come packed in oil, soak them in hot water until tender before using in the recipe.

    Nutrition

    Calories: 1073kcalCarbohydrates: 58gProtein: 20gFat: 92gSaturated Fat: 12gPolyunsaturated Fat: 16gMonounsaturated Fat: 59gSodium: 237mgPotassium: 3277mgFiber: 14gSugar: 34gVitamin A: 4184IUVitamin C: 44mgCalcium: 178mgIron: 11mg
    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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    Sauces, Spreads and Condiments, Vegan Recipes, Vegan Sauces, Spreads and Condiments, Vegetarian Recipes pesto, tomatoes

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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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