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READY IN 30 mins

Vegan Sun-Dried Tomato Pesto

Read Reviews (28)

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

Ingredients Edit and Save

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Original recipe makes 2 to 4 servings Change Servings

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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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.

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PREP 30 mins
READY IN 30 mins

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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.

—danakscully64

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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 lemon with pesto). Thanks for the recipe!

—pinkypink

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40 Ratings

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Sep 07, 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 to use roasted garlic next time, so the garlic breath doesn't last forever...

—Kat

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Jun 17, 2005

This pesto was so yummy!!! And extremely easy to make. I mixed the pesto with some whole wheat pasta, topped it with chopped parsley and toasted pine nuts....wow!!!

—Anuja

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Aug 29, 2002

My family and I loved this recipe. The sun-dried tomatoes make this a unique and distinctive pesto. Plus, it's vegan!

—TANG968

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Jan 05, 2010

This was easy and excellent. My husband and two young boys loved this (to my surprise!). One of my sons is gluten, casein, and soy free, so this meal worked perfect for him. He actually asked when we could have it again. Made it exactly how recipe stated. It has a mild flavor, which worked well for us because of the kids. Will make extra next time for freezing!

—Gretchen

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Aug 29, 2002

This is also very good with walnuts instead of pine nuts - they blend really well with the rest of the flavors

—WALTONRJ

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May 12, 2011

I added parmesan and left out the garlic (so that it would last longer in the fridge). Delicious and fresh tasting!

—Saffron22

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Nutrition

Calories
227 kcal
11%

Carbohydrates
4.8 g
2%

Cholesterol
0 mg
0%

Fat
22.7 g
35%

Fiber
1.3 g
5%

Protein
3.6 g
7%

Sodium
266 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Vegan Sun-Dried Tomato Pesto

Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories: 227
Calories from Fat: 204

% Daily Value *
Total Fat 22.7g 35 %
Saturated Fat 3.2g 16 %
Cholesterol 0mg 0 %
Sodium 266mg 11 %
Potassium 261mg 7 %
Total Carbohydrates 4.8g 2 %
Dietary Fiber 1.3g 5 %
Protein 3.6g 7 %
Sugars 1.6g
Vitamin A 30 %
Vitamin C 12 %
Calcium 8 %
Iron 21 %
Thiamin 10 %
Niacin 12 %
Vitamin B6 6 %
Magnesium 16 %
Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.