Easy Vegan Sun Dried Tomato Pesto
This fun twist on classic pesto is vegan and gluten-free. Use this sun-dried tomato pesto on your favorite pasta, pizzas or as a healthy dip for crackers!
- 3 cups basil packed
- 1 cup sun dried tomatoes (preferably packed in oil)
- 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.
Calories: 154kcal | Carbohydrates: 10g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Sodium: 120mg | Fiber: 5g | Sugar: 4g