Why Make This Recipe
Sun Dried Tomato Pesto Sauce is a delightful blend bursting with flavor. It’s a perfect way to elevate your pasta dishes, sandwiches, and dips. This vibrant sauce takes just a few minutes to prepare and adds a unique twist to your meals. Whether you’re hosting a gathering or just want to treat yourself, this pesto will surely impress!
How to Make Sun Dried Tomato Pesto Sauce
Follow these simple steps to make delicious Sun Dried Tomato Pesto Sauce.
Ingredients:
- 1 cup Sun Dried Tomatoes (oil-packed or plain, drained or soaked)
- 1 cup Fresh Basil Leaves (substitute with spinach or arugula if needed)
- 1/4 cup Pine Nuts (toast lightly for improved flavor)
- 2 cloves Garlic (grated for even distribution)
- 1/4 cup Vegan Parmesan (or nutritional yeast for a dairy-free option)
- 1 tablespoon Fresh Oregano Leaves (optional, substitute with dried if needed)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/4 cup Extra Virgin Olive Oil (add more for a thinner consistency)
- 8 ounces Pasta (for tossing with the pesto)
- 1 loaf Baguette (for spreading)
- 2 cups Raw Vegetables (for dipping)
Directions:
- Start by preparing the sun dried tomatoes. If they are not oil-packed, soak them in warm water for about 20 minutes until soft. Drain well.
- In a food processor, combine the sun dried tomatoes, fresh basil leaves, pine nuts, grated garlic, vegan parmesan, oregano, and sea salt.
- Pulse the mixture until everything is finely chopped. Scrape down the sides as needed.
- With the food processor running, slowly drizzle in the extra virgin olive oil. Continue to blend until the pesto is smooth. If you prefer a thinner sauce, add more olive oil until you reach the desired consistency.
- Cook your pasta according to package instructions. Once cooked, toss it with the sun dried tomato pesto sauce until evenly coated.
- Enjoy the pesto as a spread on baguette or as a dip with raw vegetables!
How to Serve Sun Dried Tomato Pesto Sauce
Serve this sauce over cooked pasta, spread on toasted baguette slices, or as a dip for fresh raw veggies. Its bold flavor complements many dishes, making it a versatile addition to your meals.
How to Store Sun Dried Tomato Pesto Sauce
Store any leftover pesto in an airtight container in the fridge. It will last for about a week. To preserve its vibrant color and flavor, consider adding a thin layer of olive oil over the top before sealing.
Tips to Make Sun Dried Tomato Pesto Sauce
- Toasting the pine nuts adds a deeper flavor to the pesto.
- If you don’t have fresh basil, spinach or arugula works great as substitutes.
- Adjust the garlic and salt according to your personal taste preferences.
Variation
You can add different herbs like parsley or thyme to change the flavor profile of your pesto. For a spicy kick, consider adding red pepper flakes.
FAQs
Can I freeze Sun Dried Tomato Pesto Sauce?
Yes, you can freeze it! Place the pesto in ice cube trays and freeze. Once solid, transfer the cubes to a freezer bag for easy use later.
What can I use instead of pine nuts?
You can substitute pine nuts with walnuts, almonds, or even sunflower seeds if you’re looking for a nut-free option.
Is this pesto gluten-free?
Yes, as long as you use gluten-free pasta, this recipe is gluten-free and suitable for those with gluten sensitivities.
Sun Dried Tomato Pesto Sauce
Ingredients
Method
- Prepare the sun dried tomatoes. If they are not oil-packed, soak them in warm water for about 20 minutes until soft. Drain well.
- In a food processor, combine the sun dried tomatoes, fresh basil leaves, pine nuts, grated garlic, vegan parmesan, oregano, and sea salt.
- Pulse the mixture until everything is finely chopped. Scrape down the sides as needed.
- With the food processor running, slowly drizzle in the extra virgin olive oil. Continue to blend until the pesto is smooth. If you prefer a thinner sauce, add more olive oil until you reach the desired consistency.
- Cook your pasta according to package instructions. Once cooked, toss it with the sun dried tomato pesto sauce until evenly coated.
- Enjoy the pesto as a spread on baguette or as a dip with raw vegetables.