Vegan in the Freezer

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Vegan Sun Dried Tomato Pesto

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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.

 Vegan Sun Dried Tomato Pesto is overflowing in in a small footed glass dish.

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!

Tofu scramble?  Yum!  Breakfast burrito? Wow!  Any pasta dish?  Red or white?  Yes!

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.

 

 

 Vegan Sun Dried Tomato Pesto shown as ingredients, overhead, before being processed.
 

 

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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.

 

 

 Vegan Sun Dried Tomato Pesto in a small specked beige bowl with pine nuts sprinkled around.
5 from 2 votes
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Vegan Sun Dried Tomato Pesto

Vegan Sun Dried Tomato Pesto is easy, flavorful, versatile and can be made in under 10 minutes.

Course Sauces, Dressings, Condiments
Recipe Type Pesto
Prep Time 10 minutes
Total Time 10 minutes
Servings 12 Ounces
Calories 78 kcal
Author Ginny McMeans

Ingredients

  • 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

Instructions

  1. Place spinach in food processor.

  2. Add the remaining ingredients.

  3. Process until well blended.

  4. That's it!  Enjoy in so many ways!

Recipe Notes

If you are 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.

 

 

Nutrition Facts
Vegan Sun Dried Tomato Pesto
Amount Per Serving (1 Ounce)
Calories 78 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Sodium 37mg 2%
Potassium 215mg 6%
Total Carbohydrates 3g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 1g 2%
Vitamin A 5.5%
Vitamin C 3.3%
Calcium 0.9%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 Vegan Sun Dried Tomato Pesto in a small specked beige bowl with pine nuts sprinkled around.
 

 

 

Vegan Sun Dried Tomato Pesto is piled high in a footed glass jar and titled forward.

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Comments

  1. Yes, here are some more ideas Angie. Besides spreading on tortillas for rollups you can also spread it on flatbread for pizzas. It would be delicious added to a sauce for potato gnocchi. On roasted asparagus, add it to hummus for a dip, add it to dairy free mayo as a spread.

  4. I just finished making this for the first time and it is so damn DELICIOUS! I added about 1/3 cup of basil and only two large cloves of garlic as they were quite large, and this is hands down the best dip I’ve EVER made. I can’t rave about it enough. That’s how much I love it. I’ve decided to make it for Christmas Day so my family can try it. Thanks Ginny for an epic dip!

  20. I love the idea of making a bigger batch and freezing it in little cubes! So much easier to have on hand anytime!

  21. I am wondering Trixille because they are a tougher cooking green. Since they are ground up in the pesto they may be fine though. Definitely a much more peppery taste. You’d have to make sure everyone likes radish to start with 🙂

  22. Hi Ginny,
    your recipe sounds perfect and it´s planed for the next red and green day – mmmhhhh…. 🙂
    We love to eat spinach, but sometimes we forget to buy it, so what do you think, could we use the green leaves of red radish instead of the spinach?
    Hugs and Kisses
    Trixilie & Bea

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