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overhead of sun dried tomato pesto in a glass canning jar

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!
Course Condiment
Cuisine Italian
Keyword healthy pesto, homemade pesto, sun dried tomato, vegan pesto
Prep Time 5 minutes
Total Time 5 minutes
Servings 8
Calories 154kcal


  • 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.
    overhead collage of making sun dried tomato pesto in a food processor
  • 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.
    overhead of adding olive oil into a food processor making pesto
  • Scrape down the sides a few times and process again until smooth.
    overhead of sun dried tomato pesto in food processor bowl
  • Transfer to a glass container and store in the fridge for up 5 days or the freezer for up to 6 months.
    overhead of sun dried tomato pesto in a glass canning jar



Calories: 154kcal | Carbohydrates: 10g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Sodium: 120mg | Fiber: 5g | Sugar: 4g