Vegan Sun-Dried Tomato Pesto

Vegan Sun-Dried Tomato Pesto

28 Reviews 2 Pics
  • Prep

    30 m
  • Ready In

    30 m
Shaun
Recipe by  Shaun

“This pesto can be served over pasta (more than enough for 8 ounces). Mix with soy cream cheese, margarine, tofu for a spread.”

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Ingredients

Adjust Servings

Original recipe yields 2 to 4 servings

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Directions

  1. Place basil, tomatoes, garlic, salt, and nuts in an electric food processor or blender. Puree. Add olive oil slowly, and blend slowly until the mixture is to your desired texture.

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Reviews (28)

Rate This Recipe
danakscully64
18

danakscully64

I made this today and it was GREAT. I didn't have pine nuts, so I used walnuts instead. It's so simple to put together and tastes like it came from a gourmet restaurant. It definately isn't missing a thing, but if you insist on a parmesan style mix-in, nutritional yeast would work great, although I think it's perfect the way it is. I served it tossed with fettucini and slices of a homemade "French Baguette" (from this site). Also, it says it takes 30 minutes, but I had it made in less than 10 minutes.

pinkypink
18

pinkypink

Yum, the addition of sun-dried tomatoes makes for a very good pesto! I'm not vegan, so I used this pesto on pasta with added parmesan. I also added the zest and juice of a lemon (I like the taste of lemon with pesto). Thanks for the recipe!

Kat
12

Kat

Yesterday was my first day trying out the vegan diet. I choose this recipe and love being a vegan thus far! I added a bit of parsley and used walnuts instead of pine nuts. It was delish! I will try to use roasted garlic next time, so the garlic breath doesn't last forever...

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Nutrition

Amount Per Serving (3 total)

  • Calories
  • 227 cal
  • 11%
  • Fat
  • 22.7 g
  • 35%
  • Carbs
  • 4.8 g
  • 2%
  • Protein
  • 3.6 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 266 mg
  • 11%

Based on a 2,000 calorie diet

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