Vegan Tomato Pesto
Elevate your dishes with the bold, savory flavor of Vegan Tomato Pesto, a vibrant spread that's perfect for pasta, sandwiches, and dipping alike. This quick and easy recipe combines sun-dried tomatoes packed in oil for richness, fresh basil leaves for an herbaceous touch, and creamy cashews or pine nuts to create a silky texture. Nutritional yeast adds a satisfying cheesy flavor—all while keeping the recipe entirely plant-based! With a dash of fresh lemon juice and garlic for added zing, this oil-enhanced pesto is ready in just 10 minutes without any cooking required. Whether you're hosting a dinner or seeking a versatile condiment, this vegan pesto is the ultimate crowd-pleaser that you can whip up in no time. It's dairy-free, gluten-free, and loaded with vibrant Mediterranean-inspired flavor—perfect for modern, healthy eating.
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Recipe Information
Ingredients
- 1 cup Sun-dried tomatoes (packed in oil)
- 1 cup Fresh basil leaves
- 0.25 cup Raw cashews or pine nuts
- 2 tablespoons Nutritional yeast
- 2 units Garlic cloves
- 0.25 cup Olive oil
- 2-3 tablespoons Water
- 1 tablespoon Lemon juice (freshly squeezed)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper (freshly ground)
Instructions
Drain the sun-dried tomatoes slightly, leaving some oil for flavor, and set them aside.
In a food processor or high-speed blender, combine the sun-dried tomatoes, fresh basil leaves, raw cashews or pine nuts, and nutritional yeast.
Peel the garlic cloves and add them to the food processor.
Blend the mixture while slowly adding the olive oil, starting with half the quantity and adding more as needed. Scrape down the sides as necessary.
Add 2 tablespoons of water and blend again to adjust consistency. Add an extra tablespoon of water if the pesto is too thick.
Stir in the freshly squeezed lemon juice, salt, and black pepper. Blend briefly to mix everything together.
Taste and adjust seasoning if needed, adding a pinch more salt or pepper, or a few drops of lemon juice for extra tang.
Transfer the pesto to a jar or airtight container and refrigerate until ready to use. The pesto can be stored for up to 5 days in the fridge.
Nutrition Facts
Calories |
1908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.9 g | 218% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3290 mg | 143% | |
| Total Carbohydrate | 76.3 g | 28% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 36.3 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 7701 mg | 164% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
