Dairy-free sun-dried tomato pesto
This versatile pesto can be served over pasta or in sandwiches.
Ingredients
Serves: 4
- 75g (3 oz) fresh basil leaves
- 5 sun-dried tomatoes, softened
- 3 cloves garlic, crushed
- 1/4 teaspoon salt
- 3 tablespoons toasted pine nuts
- 4 tablespoons extra virgin olive oil
Method
Prep:30min ›
Ready in:30min
- Place basil, tomatoes, garlic, salt and nuts in an electric food processor or blender. Purée. Add olive oil slowly, and blend until the mixture is to your desired texture.
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Reviews & ratings
Average global rating:
(47)
Reviews in English (36)
I made this today and it was GREAT. I didn't have pine nuts, so I used walnuts instead. It's so simple to put together and tastes like it came from a gourmet restaurant. It definately isn't missing a thing, but if you insist on a parmesan style mix-in, nutritional yeast would work great, although I think it's perfect the way it is. I served it tossed with fettucini and slices of a homemade "French Baguette" (from this site). Also, it says it takes 30 minutes, but I had it made in less than 10 minutes. - 28 May 2008 (Review from Allrecipes US | Canada)
Yum, the addition of sun-dried tomatoes makes for a very good pesto! I'm not vegan, so I used this pesto on pasta with added parmesan. I also added the zest and juice of a lemon (I like the taste of lemon with pesto). Thanks for the recipe! - 21 Nov 2007 (Review from Allrecipes US | Canada)
Yesterday was my first day trying out the vegan diet. I choose this recipe and love being a vegan thus far! I added a bit of parsley and used walnuts instead of pine nuts. It was delish! I will try to use roasted garlic next time, so the garlic breath doesn't last forever... - 07 Sep 2007 (Review from Allrecipes US | Canada)
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