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Bowl of easy vegan sundried tomato pesto sauce

Vegan Sundried-Tomato Pesto

  • Author: Adriana
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: ~1 cup
  • Category: Pesto Recipes
  • Method: Cold Prep
  • Cuisine: Italian


Vegan sundried-tomato pesto, we are here to sing your praises! This is a bold, deep variation of your traditional green pesto- we know you’re going to love it as much as we do! Pick up a jar of sundried-tomatoes at the store and whip this up in no time.


  • 2 cups basil, tightly packed
  • 1/3 cup pine nuts (or other nut)
  • 2 cloves garlic 
  • 1.5 teaspoon salt (or to taste)
  • 1/4 teaspoon fresh cracked pepper (or more to taste)
  • 2 tablespoon nutritional yeast
  • 2 tablespoon fresh lemon juice
  • 2 tablespoon olive oil
  • 1/3 cup sundried tomatoes in oil, plus pour in extra oil to fill the 1/3 cup with oil from the jar


  1. Measure and add all ingredients to a food processor and puree until combined.
  2. You can toast the pine nuts if you’d like to, this will increase the flavor of the pine nuts!
  3. Before removing from the food processor, taste and adjust flavors as you see fit. 
  • Taste a little bland? Try adding more salt, pinch at a time.
  • Taste okay, but a little dull? Try adding more lemon juice, 1 teaspoon at a time.
  • Doesn’t taste cheesy enough? Add more nutritional yeast

     4. Remove from food processor or blender and store in the fridge for up to 1 week. 


** This sundried-tomato pesto freezes well! Freeze for up to 3 months, defrost in the fridge prior to using!

** Substitute any nuts you have if you don’t have pine nuts on hand.

** We used sundried-tomatoes in oil, there are a variety of different sundried-tomatoes available. We like to use the ones in a jar of oil and add some of the oil to the pesto for a bold flavor!

Keywords: Sundried Tomato Pesto