Vegan Sun Dried Tomato Pesto is easy, flavorful, versatile and can be made in under 10 minutes. Make some as a condiment or freeze little cubes for future meals.
Get ready to be pleasantly and extremely surprised. Your eyes will pop and smile all at the same time. Vegan Sun Dried Tomato Pesto is delicious!
There are so many recipes that can be enhanced with sun dried tomato pesto but it is very hard to come by in the vegan world. I mean parmesan cheese is in pesto and it adds that perfect salty flavor.
Well, now we have it here too! Easy to make and versatile to the max. I have already added it to multiple recipes including Pesto Tortilla Rollups, Spicy Alfredo Penne and more!
Let me show you a little picture of the Rollups. They are so easy and delicious.
Basil is traditional for pesto and you can certainly use basil in exchange for spinach in this recipe – I was just looking for a more economical alternative.
It turned out wonderful and I will never look back.
I usually make a small batch since it goes so far but pesto does freeze perfectly so go ahead and double the recipe if you like. No problem at all.
My little processor handles the ingredients just fine for these measurements but, then again, pull out the big processor if you’re looking for a bigger quantity.
I gave a great tip on freezing pesto at the end of the recipe. Check it out and see what you think.
Helpful Tools for Making Vegan Sun Dried Tomato Pesto
- For this size recipe a small food processor is perfect. That’s what I used.
- Measuring cups and spoons are about the only other thing you’ll need. This set has lots of sizes for both cups and spoons.
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Something else I’d like to tell you. This week I tackled some fancy video work. The style was new to me and a challenge but it was a lot of fun to make.
Please take a gander at my new, short and sweet video.
If you’re on mobile the video should be right below here. If you’re on a desktop or laptop the video was at the top and should be to the right bottom of the screen.
Vegan Sun Dried Tomato Pesto
- 1 cup spinach baby spinach, packed
- 1/2 cup sun dried tomatoes packed in oil, drained but save that precious oil
- 1/4 cup pine nuts
- 3 cloves garlic
- 2 tablespoons nutritional yeast
- 1/2 teaspoon garlic powder
- 1/8 teaspoon sea salt
- 1/4 cup oil , use the oil from the sun dried tomatoes
- Place spinach in food processor.
- Add the remaining ingredients.
- Process until well blended.
- That's it! Enjoy in so many ways!
If you’re looking to freeze some of the Sun Dried Tomato Pesto a great way to do it is in small batches.
Fill up the compartments in an ice cube tray and let freeze. After the pesto is solid transfer to a freezer safe bag.
This is a little aside but you know right above where I give a top on freezing pesto? – Well, you can do the exact same thing with the leftover tomato paste from those small cans.
So often it seems that you only need one or two tablespoons for a recipe. Well, freeze it in tablespoon sizes in an ice cube tray. Then you’ll never waste tomato paste again.
Gosh, I should make a list. Do that with chipotle in adobo sauce too. 🙂