Vegan Sun-Dried Tomato Pesto

28 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

Ingredients

2 cups fresh basil leaves
5 sun-dried tomatoes, softened
3 cloves garlic, crushed
1/4 teaspoon salt
3 tablespoons toasted pine nuts
1/4 cup olive oil

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Metric US

Original recipe yields 2 to 4 servings

Directions

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.

Nutrition

Amount Per Serving (3 total)

Calories
227 cal
11%

Fat
22.7 g
35%

Carbs
4.8 g
2%

Based on a 2,000 calorie diet

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Reviews (28)

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danakscully64

May. 28, 2008

"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. "

pinkypink

Nov. 21, 2007

"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!"

Kat

Sep. 7, 2007

"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 t..." See moreo use roasted garlic next time, so the garlic breath doesn't last forever..."

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