Dairy-free sun-dried tomato pesto

    30 min

    This versatile pesto can be served over pasta or in sandwiches.

    53 people made this

    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

    Prep:30min  ›  Ready in:30min 

    1. 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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    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)