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Sun Dried Tomato Pesto Sauce

A flavorful blend of sun dried tomatoes, fresh basil, and pine nuts, this pesto sauce elevates pastas, sandwiches, and dips in just minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dip, Sauce
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Sun Dried Tomatoes (oil-packed or plain, drained or soaked) If not oil-packed, soak in warm water for about 20 minutes.
  • 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.
Serving Suggestions
  • 8 ounces Pasta For tossing with the pesto.
  • 1 loaf Baguette For spreading.
  • 2 cups Raw Vegetables For dipping.

Method
 

Preparation
  1. Prepare the sun dried tomatoes. If they are not oil-packed, soak them in warm water for about 20 minutes until soft. Drain well.
  2. In a food processor, combine the sun dried tomatoes, fresh basil leaves, pine nuts, grated garlic, vegan parmesan, oregano, and sea salt.
  3. Pulse the mixture until everything is finely chopped. Scrape down the sides as needed.
  4. 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.
Cooking
  1. Cook your pasta according to package instructions. Once cooked, toss it with the sun dried tomato pesto sauce until evenly coated.
Serving Suggestions
  1. Enjoy the pesto as a spread on baguette or as a dip with raw vegetables.

Notes

Store any leftover pesto in an airtight container in the fridge for about a week. To preserve its vibrant color and flavor, consider adding a thin layer of olive oil over the top before sealing. You can add different herbs like parsley or thyme to change the flavor profile, or for a spicy kick, add red pepper flakes.