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.
- 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)
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