Vegan Tomato Pesto
Brighten up your dishes with this vibrant and flavorful Vegan Tomato Pesto, a plant-based twist on a classic favorite! This no-cook recipe blends sun-dried tomatoes packed in oil, fresh basil, creamy cashews or pine nuts, and a touch of nutritional yeast for a cheesy umami kick. Enhanced with fresh garlic, zesty lemon juice, and high-quality olive oil, this pesto comes together in just 10 minutes, making it perfect for busy weeknights. Its luscious texture and bold taste make it a versatile addition to pasta, sandwiches, grain bowls, or as a dip for veggies. Plus, it's dairy-free, gluten-free, and completely customizable to suit your taste buds—ideal for anyone seeking a healthy, delicious, and quick-to-make condiment. Store it in the fridge for up to five days, ready to elevate your meals in an instant!
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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)
Directions
Step 1
Drain the sun-dried tomatoes slightly, leaving some oil for flavor, and set them aside.
Step 2
In a food processor or high-speed blender, combine the sun-dried tomatoes, fresh basil leaves, raw cashews or pine nuts, and nutritional yeast.
Step 3
Peel the garlic cloves and add them to the food processor.
Step 4
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.
Step 5
Add 2 tablespoons of water and blend again to adjust consistency. Add an extra tablespoon of water if the pesto is too thick.
Step 6
Stir in the freshly squeezed lemon juice, salt, and black pepper. Blend briefly to mix everything together.
Step 7
Taste and adjust seasoning if needed, adding a pinch more salt or pepper, or a few drops of lemon juice for extra tang.
Step 8
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
| Serving size | (401.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1907.9 |
| Total Fat 169.9g | 0% |
| Saturated Fat 27.6g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 0mg | 0% |
| Sodium 3289.6mg | 0% |
| Total Carbohydrate 76.3g | 0% |
| Dietary Fiber 21.0g | 0% |
| Total Sugars 36.3g | |
| Protein 29.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 221.2mg | 0% |
| Iron 15.0mg | 0% |
| Potassium 7701.3mg | 0% |
Source of Calories