Sun Dried Tomato Pesto Sauce
A flavorful and versatile Sun Dried Tomato Pesto Sauce that elevates dishes with its rich, tangy taste and can be easily customized.
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.
Notes
The sauce stays fresh for about a week in the refrigerator. For longer storage, freeze in ice cube trays.