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 can't even explain how much I adore this pesto! It stemmed from my constant obsession with quinoa pizza crust, which seems to be taking over my summer meals, and I was in desperate need of changing things up. We love pesto pizza, but we were both getting a teeny bit bored with me making the same thing over and over again, so I decided to do a little switcharoo and make a new flavor of pesto using sun dried tomatoes!
Just like traditional pesto, we're using basil as our base, but my adding in the sun dried tomatoes, you get this wonderful flavor, a surprising texture and it makes the BEST pizza base. You have to try it on my Summer Tomato & Zucchini Quinoa Pizza and you'll pick up what I'm throwing down. SO. DAMN. GOOD.
If you've never made your own vegan pesto before, let me tell you, it's a cinch. You just toss everything into your food processor, blend it up and boom. Pesto is ready.
I think the big question you might be wondering though…doesn't pesto need cheese?
It sure doesn't!
To replace the cheese, we're using nutritional yeast, which gives it that intense cheesy flavor, but still keeps it dairy-free and vegan. If you aren't familiar with nutritional yeast, it's incredible (especially if you don't eat dairy). I use it as a parmesan replacement in every single recipe and it works wonders.
But even better? It's actually good for you!
Nutritional yeast 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? LOVE 💚
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 pasta and veggies, it can be used as a spread for sandwiches or toast, and it's also delicious with crackers as a dip.
So basically, if you're a pesto lover and feel like you want to change things up a bit, this vegan sun dried tomato pesto is a MUST!
Can't wait to see your pictures of this recipe! Make sure to tag me on Instagram using @simplyquinoa or #simplyquinoa 💚 this helps me quickly and easily find your photo and give you a little love in return!
Watch how to make this Vegan Sun Dried Tomato Pesto:
- 3 cups basil, packed
- 1 cup sun dried tomatoes
- 1/2 cup nutritional yeast
- 1/4 cup pine nuts
- 1 - 2 garlic cloves
- Juice of 1/2 a lemon
- Salt & pepper to taste
- 1/4 cup olive oil
- 2 - 3 tablespoons water
- 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.
|Amount Per Serving||As Served|
|Calories 154kcal Calories from fat 93|
|% Daily Value|
|Total Fat 10g||15%|
|Saturated Fat 1g||5%|
|Dietary Fiber 5g||20%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
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