I had no clue how deep my love for a sun-dried tomato pesto recipe would go, but it’s legit! This recipe is a blend of all things Italian that works with pasta, veggie bowls, with pizza and as a dip for crackers.
What are sun-dried tomatoes?
Sun dried tomatoes have literally been dried in the sun, then packed into glass jars with olive oil. At first glance, I think they look disgusting. Yet you gotta get over that because they really are flavorful and make a delicious pesto. You can add them as a topping to pizza, veggie bowls wraps or transform them into the most flavorful pesto I’ve ever had.
Can you freeze it?
You can freeze this sun-dried tomato vegan pesto recipe in any freezer safe container. I like to use shallow mason jars, yet I know freezer safe bags work well to save space. The day before you want to use it, just put in the fridge and allow it to soften so you can spread it easier.
What to do with sun-dried tomato pesto
- Sun-Dried Tomato Pesto Pasta: Cookie&Kate has a delicious vegetarian one
- Summer Pesto Pizza: Swap out your pizza sauce for this pesto and experience a crazy flavor explosion
- Crackers and Pesto: The new comfort food
- Drizzle on a Veggie Bowl: This pesto is incredible on a bowl
How to make this recipe
Just like any pesto recipe, you’ll need a food processor, mortar and pestle or blender to combine the ingredients well. You’ll also need a few plant-based ingredients to make this recipe. All of them can be found at your local grocery store.
Follow along with the sun-dried tomato pesto recipe card below to make this pesto recipe. It’s very easy and I know you will love how it turns out. The flavors are out of this world! If you want more pesto recipes, check out these ones:
- Arugula Lemon Pesto
- Basil Walnut Pesto
- Cilantro Pesto
- Pistachio Pesto
Enjoy the best pesto recipe out there— sun dried tomato pesto with almonds. It’s going to rawk your world.
- 1⁄2 cup raw almonds
- 1 cup oil-packed sun-dried tomatoes, undrained
- 1⁄2 cup fresh basil
- 1 small shallot
- 1 garlic clove
- 1⁄4 teaspoon sea salt
- Extra-virgin olive oil, if needed
- Place the almonds in a food processor or blender and pulse until finely chopped.
- Add the tomatoes, basil, shallot, garlic, and salt and pulse until everything is finely chopped but not completely pureed.
- If the machine is having trouble processing, add a little olive oil. Taste and add more salt, if needed.
- Transfer to a jar with a tight-fitting lid. Store in the refrigerator for up to 1 week or freeze for several months.
Keywords: sun-dried tomato pesto recipe