Sun Dried Tomato Pesto Sauce is a flavorful and versatile addition to many dishes. It brings a rich, tangy taste that can elevate simple meals into something special. Making your own pesto allows you to control the ingredients and customize it to your palate. Plus, it’s easy to prepare and can be made in just a few minutes!
how to make Sun Dried Tomato Pesto Sauce
Ingredients:
- 4 oz sun dried tomatoes (packed in olive oil or plain for WFPB recipe)
- 1 cup fresh basil leaves
- 1/3 cup pine nuts (toasted)
- 2-3 cloves garlic (grated)
- 1/3 cup vegan parmesan
- 1 tbsp fresh oregano leaves (optional)
- 1 pinch sea salt (or to taste)
- 4-5 tbsp extra virgin olive oil (plus more as needed)
Directions:
- Drain the tomatoes very well and place them into the bowl of a food processor.
- Add the pine nuts, vegan parmesan, basil leaves, oregano (if using), garlic, and olive oil.
- Process the mixture until it reaches a smooth consistency that you like.
- If the sauce is too thick, add a splash of water or more olive oil to thin it out.
- Season with sea salt to taste.
- Transfer the pesto to a jar and store it in the refrigerator.
WFPB Version:
You can easily make a whole food plant-based (WFPB) version by using plain sun dried tomatoes and omitting any oil or vegan parmesan if preferred.
how to serve Sun Dried Tomato Pesto Sauce
You can serve this tasty pesto with various dishes. It works great as a sauce for pasta, spread on sandwiches, or as a dip with fresh vegetables. You can also drizzle it over grilled vegetables or add it to a salad for an extra burst of flavor!
how to store Sun Dried Tomato Pesto Sauce
To store your Sun Dried Tomato Pesto Sauce, keep it in an airtight jar in the refrigerator. It will usually stay fresh for about a week. If you want to store it for a longer period, consider freezing the pesto in ice cube trays. This way, you can defrost just the amount you need later.
tips to make Sun Dried Tomato Pesto Sauce
- Make sure to finely chop your garlic to avoid any strong clumps in your pesto.
- Toast the pine nuts lightly to enhance their flavor before adding them to the sauce.
- Adjust the seasoning to your liking; you can add more salt or a squeeze of lemon juice for a zesty kick.
variation
Feel free to customize the pesto by adding different herbs like parsley or using walnuts instead of pine nuts. You can also incorporate nutritional yeast if you want a cheesy flavor without using vegan parmesan.
FAQs
Can I make this sauce without nuts?
Yes, you can leave out the nuts if you have allergies or are looking for a lower-calorie option. The sauce may change in texture a bit but will still be delicious.
Can I use dried basil instead of fresh?
While fresh basil provides the best flavor, you can substitute dried basil. Use about one-third of the amount since dried herbs are more concentrated.
How long does the pesto last in the refrigerator?
The Sun Dried Tomato Pesto Sauce typically lasts for about a week in the fridge. If you notice any spoilage signs, it’s best to discard it.
Sun Dried Tomato Pesto Sauce
Ingredients
Main ingredients
- 4 oz sun dried tomatoes (packed in olive oil or plain for WFPB recipe)
- 1 cup fresh basil leaves
- ⅓ cup pine nuts (toasted) Toast lightly to enhance flavor.
- 2-3 cloves garlic (grated) Finely chop to avoid strong clumps in the pesto.
- ⅓ cup vegan parmesan Can be omitted for a WFPB version.
- 1 tbsp fresh oregano leaves (optional)
- 1 pinch sea salt (or to taste) Adjust seasoning to taste.
- 4-5 tbsp extra virgin olive oil (plus more as needed)
Instructions
Preparation
- Drain the sun dried tomatoes very well and place them into the bowl of a food processor.
- Add the pine nuts, vegan parmesan, basil leaves, oregano (if using), garlic, and olive oil.
- Process the mixture until it reaches a smooth consistency that you like.
- If the sauce is too thick, add a splash of water or more olive oil to thin it out.
- Season with sea salt to taste.
- Transfer the pesto to a jar and store it in the refrigerator.
