Sun-Dried Tomato Pesto
Sauces
Condiments
Italian-Inspired
Ingredients:
- 1 cup sun-dried tomatoes (oil-packed, drained)
- 1 cup fresh basil leaves, packed
- 1/2 cup walnuts, toasted
- 2 garlic cloves
- 1/4 cup nutritional yeast
- 1/3 cup extra virgin olive oil
- 1 lemon, juiced
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes (optional)
Features:
Gluten-Free
20 minutes or less
Nutrition:
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Instructions:
- Combine the base: Add the sun-dried tomatoes, basil, walnuts, and garlic to a food processor. Pulse a few times to break everything down.
- Blend: Add the nutritional yeast, lemon juice, salt, and red pepper flakes. With the processor running, slowly stream in the olive oil until the mixture is mostly smooth but still has a little texture.
- Adjust and store: Taste and adjust salt or lemon juice as needed. Use right away or store in an airtight container.
Oil-packed sun-dried tomatoes give the smoothest texture; if using dry-packed, soak them in warm water for 15 minutes first to soften. This pesto is naturally thicker than basil pesto — thin it with a little pasta water or extra olive oil if using it as a sauce. Keeps in the fridge for up to a week.
Sun-dried tomatoes bring a concentrated, sweet-tangy tomato flavor that fresh tomatoes can't match in a pesto.
Basil adds classic pesto freshness and aroma.
Walnuts give body and richness in place of the traditional pine nuts.
Nutritional yeast adds a savory, cheese-like depth.
Olive oil brings everything together into a spreadable, saucy texture.
Lemon juice brightens the whole pesto and balances the sweetness of the tomatoes.
Sun-Dried Tomato Pesto
Ingredients:
- 1 cup sun-dried tomatoes (oil-packed, drained)
- 1 cup fresh basil leaves, packed
- 1/2 cup walnuts, toasted
- 2 garlic cloves
- 1/4 cup nutritional yeast
- 1/3 cup extra virgin olive oil
- 1 lemon, juiced
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes (optional)
Equipments:
Features:
Why These Ingredients:
Sun-dried tomatoes bring a concentrated, sweet-tangy tomato flavor that fresh tomatoes can't match in a pesto.
Basil adds classic pesto freshness and aroma.
Walnuts give body and richness in place of the traditional pine nuts.
Nutritional yeast adds a savory, cheese-like depth.
Olive oil brings everything together into a spreadable, saucy texture.
Lemon juice brightens the whole pesto and balances the sweetness of the tomatoes.
Instructions:
- Combine the base: Add the sun-dried tomatoes, basil, walnuts, and garlic to a food processor. Pulse a few times to break everything down.
- Blend: Add the nutritional yeast, lemon juice, salt, and red pepper flakes. With the processor running, slowly stream in the olive oil until the mixture is mostly smooth but still has a little texture.
- Adjust and store: Taste and adjust salt or lemon juice as needed. Use right away or store in an airtight container.
