Hello, my beautiful chickpeas! This Sun-Dried Tomato Pesto recipe has become a fast favorite in my house for a quick weeknight meal. It is a fully vegan pesto that is flavorful, easy to make, and super versatile. Plus, there's even an option to make it oil-free!
Try this pesto with pasta, as a savory spread on a sandwich, as a dip with veggies, or however else you choose! Let's get into it.
Inspiration for Sun-Dried Tomato Pesto
WAY back when I first started this blog (back before it was even called Joyful Balance), I released a different, but similar, Sun-Dried Tomato Pesto recipe. Unfortunately that version accidentally got deleted a few years ago during some website updates. However, I took this as an opportunity to improve the recipe and re-release a new version! My recipe development skills have improved dramatically since then, so I was excited to tackle it again and make it even better!
We all know by now that I'm a huge pasta fan. I first came up with the idea of a tomato-based vegan pesto because it reminded me of something between a pesto and a tomato sauce, which sounded like the best of both worlds! When creating (and updating) this recipe it was important to me to keep those pesto vibes, while also letting the tomato flavor shine. I also made sure to include an oil-free option in this version! I love how easy this recipe is to make, and I can't wait for you to try it!
Ingredients
All of our ingredients bring so much flavor and complement each other beautifully. A lot of them you can keep in your pantry for when you want to make this again in the future! Let's talk about what you're going to need today.
- Sun-dried tomatoes: obviously one of our stars today. If you want to keep this oil-free, go ahead and get the type that come in a bag and are not packed in oil (you can also sometimes find some without oil in the bulk food section of your store). However, if you don't mind the extra oil, the type that come in a jar with oil are also fine!
- Garlic, pine nuts, and basil: these are all pretty classic pesto ingredients, and we are sticking to them! We use less basil here than a traditional pesto since it's sharing the spotlight with the sun-dried tomatoes, but we do still want that flavor to be present.
- Nutritional yeast: the best way to get a cheesy flavor in a vegan pesto!
- Balsamic vinegar: this adds some rich flavor that goes very well with our sun-dried tomatoes.
How to Make Sun-Dried Tomato Pesto
This one is pretty straight forward, making it a great recipe for weeknights! Just throw this together, toss it on some pasta (with a couple of veggies if desired), and dinner is served! As always, full recipe is at the bottom of the page. But here are the basics.
- If using sun-dried tomatoes that did not come in oil, soak your tomatoes in hot water for about 20 minutes.
- Remove your tomatoes from the hot water (or from the oil, if using the type that come in oil), and add to the food processor with all other ingredients. Process until a chunky paste is formed.
- Continue to process the pesto, adding small amounts at a time of the reserved soaking water or oil until you reach your desired consistency.
- Use as you wish and enjoy!
Tips & Tricks
Here are some thoughts on how you can best enjoy this Sun-Dried Tomato Pesto!
- I have found that you can often buy oil-free sun-dried tomatoes in the bulk food section of your local store! These aren't always stocked in the bulk foods area, but when they are they are usually a decent price!
- I love sauce recipes because they are so versatile, and this one is no exception! You can use this on pasta, as a sandwich spread, on a savory toast, swirled into a soup, or as a dip with some veggies!
- This recipe allows you to add however much water or oil you need to reach your desired consistency. When making it, keep in mind what you plan to use it for! I personally like it a little thinner as a pasta sauce, but thicker as a sandwich spread. So choose your own adventure!
- If you store the leftovers and want to use this pesto again the next day, you may want to thin it out again as it sometimes thickens in the fridge. To do this, just add in small amounts of water or olive oil until your desired consistency is reached!
- My loyal followers may have realized by now that I REALLY like pesto. If you want more pesto recipes, check out my Maple Walnut Pesto, my Creamy Vegan Avocado Pesto, or go download my FREE ebook for a Basil Lemon Pesto recipe!
Enjoy!
Sun-Dried Tomato Pesto (Oil-Free Option!)
8
servings30
minutesThis Sun-Dried Tomato Pesto is a fully vegan pesto that is flavorful, easy to make, and super versatile. Use this as a pasta sauce, a spread on sandwiches, or a dip with your favorite veggies! Plus, there's even an option to make it oil-free!
*Note that From Start to Finish is an estimate that includes 20 minutes to prep your ingredients and soak your tomatoes in step 1, and 10 minutes for the rest of the recipe. If using tomatoes that come packed in oil you are able to skip step 1 and will only need about 10 minutes to complete the recipe!
Ingredients
1 cup of sun-dried tomatoes (for an oil-free option buy the ones in a bag that are not packed in oil, but the kind that come in a jar with oil will also work!)
2 cloves garlic, minced
½ cup pine nuts
¾ cup fresh basil
⅓ cup nutritional yeast
2 teaspoon balsamic vinegar
¼ teaspoon salt
Directions
- If using sun-dried tomatoes that did NOT come in oil: add your sun-dried tomatoes to a small bowl with very hot water, ideally just enough water to cover the tomatoes. Let them soak in the hot water for 20 minutes, or until they become very soft. (If you are using oil-packed tomatoes, skip this step!)
- Remove the tomatoes from the water, place the tomatoes in a food processor, and set the soaking water off to the side (we will be using it later). If using oil-packed sun-dried tomatoes, do the same thing but remove the tomatoes from the oil and set the oil off to the side.
Add the garlic, pine nuts, basil, nutritional yeast, balsamic vinegar, and salt to the food processor. Process/blend until a chunky paste is formed (this usually takes me about a minute). - Continue to process your pesto, adding 1 tablespoon at a time of the reserved soaking water OR reserved oil until your desired consistency is reached. I usually end up using between 4-8 tablespoon of the water.
- Use as desired and enjoy!
Happy cooking, friends! If you made this recipe don’t forget to tag me (@joyfulbalanceofficial) on facebook or instagram so I can cheer you on for your pesto-making ways.
Stay Joyfully Balanced!
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