Vegan Sun Dried Tomato Pesto

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!

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.

 

 

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.

 

5 from 1 vote

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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.