Vegan Sun-Dried Tomato Pesto28 Reviews
- Prep: 30 min
- Ready In: 30 min
“This pesto can be served over pasta (more than enough for 8 ounces). Mix with soy cream cheese, margarine, tofu for a spread.” - by Shaun
Original recipe yields 2 to 4 servings
- 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.
Amount Per Serving (3 total)
- 227 cal
- 22.7 g
- 4.8 g
Based on a 2,000 calorie diet
Reviews (28)Rate This Recipe
"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 ..." See morething, 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. "
"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..." See more lemon with pesto). Thanks for the recipe!"
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