A variation on a classic Italian sauce: basil pesto mixed with the interesting flavor of sun-dried tomatoes. Sun-dried tomato pesto
Yield 2 c
Time 10 minutes
  • blender or chopping knife
  • large bowl
  • wooden spoon
  • 2 c fresh basil, packed
  • 3-5 cloves garlic, minced
  • ½ c chopped pine nuts or walnuts
  • ¼ c nutritional yeast
  • 5-6 T olive oil
  • 6 oz oil-packed sun-dried tomatoes, chopped
Directions Blender: Process everything but the olive oil until finely chopped. Stir in the olive oil.

Knife: chop the basil until it is dark green, pasty, and no longer resembles basil (about 5 minutes). Mix in remaining ingredients.


Stir into pasta or spread on bread for bruschetta. It’s wonderful contrasted with something tangy, like almond feta.

  Key to abbreviations and conversions
  Vegan sun-dried tomato pesto

Leave a Reply