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This Sun-Dried Tomato Pesto is rich, vibrant, and ridiculously easy to make with just 6 ingredients. Toss it with al dente pasta or spread it on your favorite sandwich or pizza dough for a quick way to take dinner to the next level.
When it comes to weeknight dinners, whipping up a homemade pesto is one of our favorite ways to add bold flavor with minimal effort.
From pesto pasta, pesto pizza, to pesto sandwiches, there are endless ways to use this versatile, flavor-packed vegan sauce. And unlike traditional basil pesto, this sun-dried tomato version brings a deeper, richer flavor with a tangy, tomato infused twist.
Best of all, it comes together in minutes with just 6 simple ingredients. Make a batch on Sunday and add it to meals throughout the week for a quick pop of flavor.
Ingredients You’ll Need
- Oil-packed sun-dried tomatoes: Adds a rich, concentrated tomato flavor and deep umami that sets this pesto apart from the classic version.
- Fresh basil: Adds bright, herbaceous notes for that unmistakable pesto flavor.
- Garlic: Fresh garlic adds additional brightness and balances the overall richness with a sharp, garlicky kick.
- Nutritional yeast: Adds that nutty, cheesy flavor everyone looks for in a good pesto. You can also swap in your favorite vegan parmesan cheese if you have it.
- Lemon juice: Similar to the garlic, a squeeze of fresh lemon juice adds a burst of acidity that balances and brightens the overall richness.
- Ice cold water: The cold water keeps the pesto from overheating in the blender and changing in color. It also thins the pesto to the perfect consistency.
- Olive oil: Essential for that silky, rich smoothness that brings everything together and gives this sun-dried tomato pesto that luxurious mouthfeel.
Equipment Needed
- High-speed blender or food processor
- Spatula
How to Make Sun-Dried Tomato Pesto
Making homemade pesto could not be easier!
- Add all ingredients to a high-speed blender except the olive oil.
- Blend until a rough paste forms. Scrape down the sides of the blender as needed with a spatula.
- Continue blending while streaming in the olive oil. Blend until uniform with a bit of texture left in the pesto.
- Enjoy!
Serving Suggestions
If you ask us, a dollop of this sun-dried tomato pesto is one of the best ways to add an instant pop of flavor to just about anything. Here are some of our favorite ways to use it:
- Toss it in pasta: We love it with our spring orzotto, as pesto with gnocchi, fusili, and our authentic vegan “egg” pasta.
- Spread it on sandwiches: You can’t go wrong with this Baked Tofu and Pesto Sandwich or this Vegan Chicken Pesto Sandwich, but sun-dried tomato pesto is truly good on any sandwich or wrap.
- Use it as a pizza sauce: Swap out the traditional marinara or regular pesto for this sun-dried tomato pesto in our Vegan Chicken Pesto Pizza or classic Vegan Pizza!
Storage Instructions
This homemade pesto will keep for up to 1 week in an airtight, glass container in the refrigerator. If you’re making an extra-large batch, leftover pesto can be frozen for up to 1 month.
Quick Tips
- Use oil-packed sun-dried tomatoes! Sun-dried tomatoes come either dry-packed or packed in oil. For this recipe, use the kind packed in oil. They’re softer, richer in flavor, and blend beautifully without the need for rehydrating.
- Fresh basil is essential. Dry herbs work in several of ourrecipes, but unfortunately, pesto isn’t one of them. Fresh basil is essential for brightness and freshness – don’t skip it!
- Choose your texture: blender vs. food processor. For a smoother pesto, use a high-speed blender. For a chunkier texture, pulse everything together in a large cup food processor until your desired texture is achieved.
More Easy Pesto Recipes You may Enjoy:
Appetizers and Sides
Easy Nut-Free Vegan Pesto
Dips Spreads & Sauces
Classic Vegan Pesto
Dips Spreads & Sauces
Creamy Pesto Hummus (Nut-Free)
Appetizers and Sides
White Bean Pumpkin Seed Pesto {oil & nut-free}
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
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Sun-Dried Tomato Pesto Recipe
- Total Time: 15 minutes
- Diet: Vegan
Description
This Sun-Dried Tomato Pesto is rich, vibrant, and ridiculously easy to make with just 6 ingredients. Toss it with al dente pasta or spread it on your favorite sandwich or pizza dough for a quick way to take dinner to the next level.
Ingredients
- 1 cup sun-dried tomatoes, packaged in oil
- ¾ cup fresh basil, packed
- 2 cloves garlic, roughly chopped
- 2 tbsp nutritional yeast or vegan parmesan
- 1 tbsp lemon juice
- ¼ cup ice-cold water
- ½ tsp salt
- ½ cup olive oil
Instructions
- Blend all of the ingredients, except the oil. To a high-speed blender or food processor, blend until a rough paste forms, scraping down the sides as needed.
- Add the oil. Continue blending while streaming in the olive oil. Blend until uniform but with a bit of texture left in the sauce.
- Enjoy!
Notes
- Storage: Keep for up to 1 week in an airtight, glass container in the refrigerator.
- Freezing: If you’re making an extra-large batch, leftover pesto can be frozen for up to 1 month.
- Oil: You can also use the oil in which the tomatoes were stored and supplement with olive oil as needed.
- Choose your texture: blender vs. food processor. For a smoother pesto, use a high-speed blender. For a chunkier texture, pulse everything together in a large cup food processor until your desired texture is achieved.
- Prep Time: 15 minutes
