Go Back

Sun Dried Tomato Pesto Sauce

A flavorful pesto sauce made with sun-dried tomatoes, fresh basil, and nuts, perfect for pasta dishes, spreads, or dips.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Sauce
Cuisine: Italian
Calories: 210
Ingredients Method Notes

Ingredients
  

Main 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)

Method
 

Preparation
  1. Toast the pine nuts in a dry skillet over medium heat until lightly golden.
  2. In a food processor, combine the sun-dried tomatoes, fresh basil leaves, toasted pine nuts, grated garlic, vegan Parmesan, fresh oregano (if using), and sea salt.
  3. Pulse the mixture a few times until it starts to blend.
  4. While the processor is running, slowly drizzle in the extra virgin olive oil until the pesto reaches your desired consistency.
  5. Taste and adjust the seasoning if needed.
Cooking
  1. Cook pasta according to package instructions. Drain and toss it with the pesto sauce until well coated.
  2. Serve immediately with sliced baguette and raw vegetables for dipping.

Notes

Store leftover pesto in an airtight container in the refrigerator for up to one week. For longer storage, freeze in ice cube trays and transfer to a zip-top bag once solid.