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
- 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
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.
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