You have to try this Vegan Sun-Dried Tomato Pesto! It's simple to make, delicious on top of pizza, pasta and zucchini noodles, and can even be served as a dip!
I first developed this sun dried tomato pesto recipe to top my Quinoa Pizza Crust. But since then, I whip this up for everything from pasta to sandwiches. It's full of umami from the tomatoes and has a creamy, smooth texture like basil pesto. If you love traditional pesto, you've got to try this new tomatoey spin on it.
Making Sun Dried Tomato Pesto
This pesto still has plenty of herby flavor from basil, but it gets a major flavor boost. It also is fast and easy to make in a food processor.
Here's what you need to make dairy-free sun-dried tomato pesto:
- Nutritional yaest. This is the secret to repalce cheese in your pesto sauce. It's cheesy without the dairy.
- Basil. Use plenty of fresh, vibrant basil leaves for the pesto.
- Sun-dried tomatoes. I recommend oil-packed if you can find them.
- Pine nuts. You can also use walnuts if you're out of pine nuts.
- Garlic. For the signatureItaian flavor.
- Lemon juice. To brighten up the flavor and color.
- Olive oil. Use a nice quality oil that tsates great.
Benefits of Nutritional Yeast
Nutritional yeast isn't just a great dairy-free alternative to parmesan. This vegan ingredient is packed with plant-based protein (1 tablespoon as 4g of protein!), but it's also usually fortified with vitamin B12, B6, Niacin, and Zinc. And did I mention it tastes like cheese?
How to Use This Sun Dried Tomato Pesto
I've used this pesto on pretty much everything and it's delicious. It goes really well with quinoa pizza, like I mentioned, but it's also delicious with:
More Pesto Recipes
How to Video: Making Vegan Sun-Dried Tomato Pesto
If you make this vegan sun dried tomato pesto, be sure to let me know what you think with a comment below!
Easy Vegan Sun Dried Tomato Pesto
- Add everything into a food processor (aside from the oil and water). Process until combined. Remove the lid and scrape down the sides with a spatula.
- Place the lid back on and with the food processor running, drizzle in the olive oil. Then drizzle in the water, starting with 2 tablespoons and adding more if you need it.
- Scrape down the sides a few times and process again until smooth.
- Transfer to a glass container and store in the fridge for up 5 days or the freezer for up to 6 months.