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.
Prep Time5 minutes mins
Total Time5 minutes mins
Course: Sauces and Dressings
Cuisine: Italian
Servings: 6
Calories: 111kcal
- 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
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!
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.
Serving: 1g | Calories: 111kcal | Carbohydrates: 4.3g | Protein: 1g | Fat: 11g | Sodium: 49mg | Potassium: 290mg | Fiber: 1.1g