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