Go Back
Print
vegan sun dried tomato pesto with kelp noodles

Vegan Sun Dried Tomato Pesto Recipe

A delicious twist on a classic pesto with sun dried tomatoes, made dairy-free and vegan-friendly! 

Course sauce
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

  • 1 cup fresh basil leaves, packed
  • 1 cup sun dried tomatoes, equivalent to one 4 oz package
  • 1/3 cup raw cashews can sub pine nuts
  • 1/2 cup nutritional yeast
  • 3-4 large garlic cloves adjust garlic to your preference – for a less garlicky pesto, stick with 1-2
  • 1/2 juice lemon juice
  • salt and pepper to taste
  • 1/3 cup olive oil can sub avocado oil
  • 1/4 cup water add slowly and stop when your pesto has reached the creamy consistency you desire

Instructions

  1. Wash and prep all of your ingredients.

  2. Add all of the ingredients except for the oil and water to your food processor and process until combined.

  3. Remove the lid, scrape down the sides, and add the olive oil. 

  4. Process until it becomes creamy then slowly drizzle in the water until it starts looking deliciously creamy. Pause and scrape down the sides as needed. 

Recipe Notes

Store in the fridge an consumer within 5-7 days, or freeze for up to 6 months.