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    Home » Sides » Sauces and Dressings » 3-Minute Vegan Sun-Dried Tomato Pesto

    3-Minute Vegan Sun-Dried Tomato Pesto

    Published: Aug 18, 2017 · Modified: Feb 5, 2021 by HWC Magazine · 2 Comments

    Jump to Recipe Print Recipe

    3-minute Vegan Sun-Dried Tomato Pesto is ready in a flash, only 4 ingredients and makes any dish extra delicious. (Gluten-Free and Dairy- Free too!)

    3-Minute Vegan Sun-Dried Tomato Pesto / https://www.hwcmagazine.com

    3-Minute Vegan Sun-Dried Tomato Pesto in a wooden bowl with a bowl of pesto pasta in the background.

    Our delicious Sun-Dried Tomato Pesto can be used as a marinade, as a grilling baster sauce, as a dipping sauce. You’re going to also love it in pasta dishes. Have you ever tried adding a dollop of it in your slow cooker with your beef or chicken?  This pesto is going to bring your recipes to a whole new level.

    Sun-dried tomato pesto slathered over a crostini with extra pesto on the side on a wooden board shaped like a slice of cheese.

    How to store your 3-Minute Vegan Sun-Dried Tomato Pesto

    We love to make our Pesto in bulk.  We freeze the sun-dried tomato pesto in little containers to use whenever we fancy. You could even freeze in little zip locked plastic baggies and label or in ice-cube trays. It is best to use your frozen Pesto within 3- 4 months and your fresh refrigerated version within 5-7 days.

    The bite shot! A delicious noodle slathered in sun dried tomato pesto held in a fork.

    You are also going to love this 3 minute Vegan Sun-Dried Tomato Pesto as it much cheaper to make homemade then to buy it pre-made in a jar at the store. Using sun-dried tomatoes in a jar preserved in olive oil which is a HUGE time saver or sun- dried tomatoes in a package that you need to rehydrate. If you make your own sun-dried tomatoes from your garden, even better yet!

    Pesto ingredients in the food processor.

    Dairy Free Pesto

    We have also kept our sun-dried tomato pesto dairy free. We have not added any parmesan cheese. However, you most certainly can if you desire. In addition, we did not add any pine nuts so this recipe is perfectly allergy free and a heck of a lot cheaper as well.

    A delicious bowl of pasta with pesto and extra pesto in the background.

    We just loved tossing a little bit of our Pesto into our homemade pasta. After you add the pasta, the sun-dried tomato and a little of the pasta water into a pan, mix and serve and dinner is served.

    Top down photo showing the rich and delicious pesto garnished with basil leaves.

    We used this 3-minute Vegan Sun-Dried Tomato Pesto as a dipping sauce for our Baked Ricotta Stuffed Zucchini Blossoms.

    A little dollop of this Pesto would go brilliantly in our Feta and Sun-Dried Tomato One Pot chicken and our Flame Kissed Tomato Pesto Tapas .

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    3-Minute Vegan Sun-Dried Tomato Pesto / https://www.hwcmagazine.com

    3-Minute Vegan Sun-Dried Tomato Pesto

    3-minute Vegan Sun-Dried Tomato Pesto is ready in a flash, only 4 ingredients and makes any dish extra delicious.
    5 from 1 vote
    Print Pin Rate
    Course: Sauces and Dressings
    Cuisine: Italian
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 6
    Calories: 111kcal
    Author: HWC Magazine

    Ingredients

    • sun-dried tomatoes - 1 cup preserved in olive oil (see notes if using dried sun-dried tomatoes not in olive oil)
    • olive oil extra virgin - ¼ cup
    • water - ⅛ cup or more as needed to blend smooth
    • 4 garlic cloves- peeled
    • basil leaves- ¾ cup fresh removed from stem
    • salt and pepper to taste
    Prevent your screen from going dark

    Instructions

    • In a food processor add sun-dried tomatoes, olive oil, water, garlic, basil and salt and pepper to taste. Blend until smooth about 1 minute. (If you choose to use Dried sun-dried tomatoes you will first need to steep them is warm water for one hour and drain before use)
    • Enjoy!

    Notes

    If you wish to add pine or other nuts, then add ¼ cup and increase olive oil by 2 tablespoons.
    We freeze the sun-dried tomato pesto in little containers to use whenever we fancy. You could even freeze in little zip locked plastic baggies and label or in ice-cube trays. It is best to use your frozen Pesto within 3- 4 months and your fresh refrigerated version within 5-7 days.
    If you are using fresh sun-dried tomatoes not in oil, soak in hot water for 15 minutes to soften. 
    When using the food processor you may b=have to add 1 tablespoon of water at a time just to get the pesto moving. In addition, you will want to scrape down the sides of the food processor occasionally. 

    Nutrition

    Serving: 1g | Calories: 111kcal | Carbohydrates: 4.3g | Protein: 1g | Fat: 11g | Sodium: 49mg | Potassium: 290mg | Fiber: 1.1g
    Did you make this recipe?Tag us @HWCMagazine or hastag us #HWCMagazine!

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    About HWC Magazine

    Join our Healthy World Cuisine medical editors (trained in both Western and Eastern Medicine) and learn how to EAT your way around the WORLD from the comfort of your own kitchen. Grab free health tips, recipe ideas, meal plans and gain a better understand how eating choices can affect your health. Be the healthier and happier YOU!

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      Recipe Rating




    1. JimmyGrillerMaximus says

      December 08, 2021 at 11:06 pm

      5 stars
      We love this stuff

      Reply
    2. anupama (MGGK) says

      August 22, 2017 at 10:05 am

      I have always wanted to make my won sun-dried tomato pesto. Your easy and quick recipe sounds like a great start. I am sure I will love this. Thanks for sharing this, Bobbi.

      Reply

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