Description
Sun Dried Tomato Pesto Sauce for Irresistible Flavor Boost
Ingredients
Scale
- 1 cup Sun Dried Tomatoes (oil-packed or plain, drained or soaked)
- 1 cup Fresh Basil Leaves (substitute with spinach or arugula if needed)
- 1/4 cup Pine Nuts (toast lightly for improved flavor)
- 2 cloves Garlic (grated for even distribution)
- 1/4 cup Vegan Parmesan (or nutritional yeast for a dairy-free option)
- 1 tablespoon Fresh Oregano Leaves (optional, substitute with dried if needed)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/4 cup Extra Virgin Olive Oil (add more for a thinner consistency)
- 8 ounces Pasta (for tossing with the pesto)
- 1 loaf Baguette (for spreading)
- 2 cups Raw Vegetables (for dipping)
Instructions
- Prepare your sun dried tomatoes. If using oil-packed tomatoes, drain them well; if using plain, soak in hot water for about 20 minutes until rehydrated.
- In a food processor, add the prepared sun dried tomatoes, fresh basil leaves, pine nuts, grated garlic, vegan parmesan, and extra virgin olive oil. Optionally, add fresh oregano.
- Pulse a few times, then blend on high speed for about 30 seconds. Stop to scrape down the sides, checking for a creamy consistency.
- If too thick, gradually add reserved water or olive oil until you reach desired texture.
- Taste and adjust seasoning with sea salt, mixing again until fully incorporated.
- Transfer the pesto sauce into a clean jar or container. Store in the refrigerator for up to a week.
Notes
- This pesto can be used as a pasta sauce, spread, or dip.
- It can be stored in the refrigerator for up to a week.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 100 kcal
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg