What is Sun Dried Tomato Pesto?
What to serve with:
Things packed in oil store well for quite some time. Keep the jar refrigerated until needed and remember to bring to room temperature before using it so the oil emulsifies and it’s easy to use.
Sun Dried Tomato Pesto Variations:
- Swap out the pine nuts for almond, walnuts even pistachios.
- Go over the top by adding some balsamic vinegar reduction into the mix.
- Make a WFPB version: make sure to start with plain, organic sun dried tomatoes that aren’t packed in oil. You’ll find them in a little pouch usually or in the bulk section at the market. We’ll rehydrate those with hot water that you’ll save to use in place of the oil. Lots of flavor that way, however the final color won’t be quite as bright red as the classic.
P.S. If you make this recipe make sure to come back here to rate it, snap a photo and tag me with #VeggieSociety on Instagram, it always makes my day ~ Florentina Xo’s
Sun Dried Tomato Pesto Sauce
- Drain the tomatoes very well and add them to the bowl of a food processor together with the pine nuts, vegan parmesan, basil leaves, oregano, garlic and olive oil. Process until smooth to your liking. Add a splash of water or more olive oil if you need to stretch out the sauce a little. Season to taste with sea salt and store in a jar in the refrigerator.
- To make this pesto 100% WFPB diet appropriate you’ll need to start with plain sun dried tomatoes (not packed in oil). Add them to a small bowl and cover with one cup of hot water. Soak for 20 minutes until the tomatoes are rehydrated. Strain and reserve the water.
- Add the tomatoes with the rest of the ingredients to the bowl of a food processor (No Oil). Pour in some of the reserved water and process until smooth to your liking. Season to taste with sea salt and serve.