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Bowl of vegan sun dried tomato pesto pasta with a towel food photography

Vegan Sun-Dried Tomato Pesto Pasta (Gluten-Free)

  • Author: Chris @ Sweet Simple Vegan
  • Total Time: 15 minutes
  • Yield: ~1 cup pesto


A fun and flavorful Sun-Dried Tomato Pesto Pasta that requires just 8-ingredients and only 15 minutes to make.


  • 8 oz. gluten-free pasta of your choice (we used Barilla)
  • 1 cup sun-dried tomatoes* (see notes)
  • 1 cup fresh basil, packed
  • 1/3 cup walnuts* (see notes)
  • 23 cloves garlic
  • 2 tablespoons nutritional yeast
  • Juice of 1/2 of a small lemon (about 1 tablespoon)
  • 1/31/2 cup olive oil
  • Salt and fresh black pepper, to taste if needed (we omitted salt as the tomatoes were already salty)


  1. Cook pasta according to package directions.
  2. In the meantime, prepare the pesto. Into the bowl of a food processor fitted with the S blade, add in the sun-dried tomatoes, basil, walnuts, garlic, nutritional yeast and lemon juice. Pulse until everything is well combined and coarsely ground, about 30 to 60 seconds.
  3. Next, process everything on high speed and begin to slowly drizzle in the olive oil until you have added the full 1/3-1/2 cup. Stop the food processor, taste and add salt and pepper if needed. Pulse a few more times to combine and then dig in!


  • We used sun-dried tomatoes that were not packed in oil. If you’re using sun-dried tomatoes in oil, we recommend that you first measure out the tomatoes without excess liquid (oil) and then add about 1/4 cup additional oil from the jar to start. Process and add additional oil if it is too chunky.
  • Slivered almonds, pine nuts and even sunflower seeds work in place of the walnuts! Just use the same cup measurement.
  • Prep Time: 5 minutes
  • Cook Time: 10 minute
  • Category: Entree, Side
  • Method: Food Processor
  • Cuisine: Vegan, Gluten-free

Keywords: Vegan, Gluten-free, Easy, Pesto, Sun-dried tomato, pasta, entree, basil