Vegan Sun dried tomato pesto sauce recipe or “ Pesto Rosso “ – the classic Italian condiment made with sun dried tomatoes, fresh basil, garlic, pine nuts and smooth extra virgin olive oil.
Ahhhh, the magic of a sauce coating some good noodles, a thick spread on a sandwich or drizzled over your favorite things. Irresistible!
I used my homemade walnut parmesan in the mix and I also included instructions for a WFPB oil-free version of the pesto below.
Dinner doesn’t get much simpler than whipping up a pesto sauce to toss with some pasta, right ?! If you have a small food processor and know how to boil water, you are legit!
I know you’ll love this Sun Dried Tomato Basil Pesto:
It’s Italian
Easy to make
Gluten-free
Garlicky
Comforting
Fragrant & Delicious.
note worthy: if making the 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 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
Vegan Sun dried tomato pesto sauce recipe or “ Pesto Rosso “ - the classic Italian condiment made with sun dried tomatoes, fresh basil, garlic, pine nuts and smooth extra virgin olive oil. Instructions for the WFPB version included.
Servings 4 people
Calories 293kcal
Ingredients
- 4 oz sun dried tomatoes -(packed in olive oil or plain for WFPB recipe)
- 1 cup fresh basil leaves
- 1/3 cup pine nuts -toasted
- 2-3 cloves garlic -grated
- 1/3 cup vegan parmesan
- 1 tbsp fresh oregano leaves (optional)
- 1 pinch sea salt (or to taste)
- 4-5 tbsp extra virgin olive oil + more as needed
Instructions
- 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.
WFPB Version:
- 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.
Nutrition
Calories: 293kcal | Carbohydrates: 20g | Protein: 7g | Fat: 22g | Saturated Fat: 2g | Sodium: 81mg | Potassium: 1145mg | Fiber: 5g | Sugar: 11g | Vitamin A: 585IU | Vitamin C: 12.6mg | Calcium: 64mg | Iron: 4.1mg
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I’m not a big fan of sun dried tomatoes but somehow they do the trick for me in this pesto. It’s a very rich luscious sauce that holds its own on the dinner table. I tossed it with seashell pasta and served next to a fresh arugula salad, perfect combo!
Made it for lunch yesterday, delicious!!
WIll be making this again and thanks for the recipe.
So happy you loved this pesto Natasha! ~ Florentina Xo’s