Vegan Sun-Dried Tomato Pesto

Tags / Categories: Mediterranean, savory, tangy, sun-dried tomatoes, basil, vegan, nutty, oil-based, Italian-inspired, pasta sauce, spread, dip

If you love the rich, punchy flavors of traditional pesto but want a vegan twist with a sunny Mediterranean vibe, this Vegan Sun-Dried Tomato Pesto will quickly become a kitchen staple. Bursting with concentrated tomato goodness and fresh herbs, it’s perfect for pasta, sandwiches, or even drizzled on veggies. Plus, it’s easy, no-cook, and packs a vibrant punch you won’t forget.

A Burst of Flavor & Steps to Perfect Pesto

Crafting sun-dried tomato pesto is a delightful way to capture those deep, chewy tangy notes in a creamy, versatile sauce — without any dairy or cheese. To start, gather sun-dried tomatoes (oil-packed for extra richness), fresh basil, garlic, nuts (pine nuts or walnuts), and olive oil. If you like a bit more zing, a splash of lemon juice adds brightness.

Combine these in a food processor, pulse until everything melds into a slightly chunky, spreadable mix. Don’t stress if it’s not perfectly smooth — that rustic texture is part of its charm! Taste and tweak with salt, pepper, or extra garlic. Your kitchen will smell amazing right about now, trust me.

Using & Storing Your Vegan Sun-Dried Tomato Pesto

Once you’ve whipped up your pesto, the fun really begins. Toss it with your favorite pasta, or spread it thickly on crusty bread for an instant snack. It’s also fantastic stirred into soups or dolloped onto grilled vegetables for a finishing touch. Because there’s no dairy, it keeps well in the fridge, usually lasting up to a week. Want to save some for later? Freeze in small containers or ice cube trays to pull out just what you need.

This sauce’s bold yet balanced flavor means a little goes a long way. If it gets too thick after refrigeration, simply stir in a bit of olive oil before serving. Preparing this pesto ahead for a gathering means more time enjoying your company and less time fussing in the kitchen — exactly how it should be.

Ingredients

• 1 cup sun-dried tomatoes (oil-packed, drained)
• 1/2 cup fresh basil leaves, packed
• 1/3 cup raw pine nuts or walnuts
• 2-3 cloves garlic (adjust to taste)
• 1/4 cup extra virgin olive oil (plus more if needed)
• 1 tablespoon fresh lemon juice
• Salt and black pepper, to taste

Instructions

1. Place the sun-dried tomatoes, basil, pine nuts, and garlic in a food processor.
2. Pulse until coarsely chopped — your pesto should look chunky, not pureed.
3. With the processor running, slowly drizzle in olive oil and lemon juice until combined but still slightly textured.
4. Stop and scrape down the sides, then taste. Add salt, pepper, or more garlic if desired, and pulse to incorporate.
5. If the pesto feels too thick, add a teaspoon of olive oil at a time until it reaches your preferred consistency.
6. Transfer to a jar or airtight container. Use immediately or refrigerate.

Serving Suggestions

• Toss with freshly cooked pasta and a sprinkle of nutritional yeast for a cheesy flavor
• Spread on toasted sourdough for a flavorful bruschetta
• Use as a dip for fresh or roasted vegetables
• Drizzle over grain bowls or roasted potatoes
• Mix into vegan mayo or hummus to jazz up sandwiches or wraps

Origin & History

Sun-dried tomato pesto is a vibrant spin on the classic Italian green pesto originated in Liguria. Traditional pesto genovese is made with basil, pine nuts, Parmesan cheese, garlic, and olive oil — the sun-dried tomato version evolved as a dairy-free alternative that complements Mediterranean ingredients while adding a concentrated umami twist. The intense flavor of sun-dried tomatoes emerged from an old technique of preserving tomatoes using the sun’s heat — a perfect method to harness summer’s peak ripeness all year round.

The popularity of vegan Sun-Dried Tomato Pesto grew as more home cooks sought ways to enjoy rich, plant-based sauces without sacrificing depth or complexity. It’s now a beloved staple in vegan and Mediterranean-inspired kitchens worldwide.

Variations & Substitutions

• Nuts: Swap pine nuts for walnuts, almonds, or even cashews, depending on your preference or pantry stock.
• Herbs: Introduce some fresh parsley or oregano for a different herbal note.
• Heat: Add a pinch of chili flakes or roasted red pepper for a subtle kick.
• Oil-free: Replace olive oil with avocado oil or thin with a little water or vegetable broth if you want to reduce fat content, though texture will be different.
• Sun-dried tomatoes: If using dry-packed sun-dried tomatoes, soak them in warm water for 20 minutes to soften before use.
• Nutrition Boost: Blend in a handful of spinach or kale for added greens and nutrients without overwhelming flavor.

Storage & Make-Ahead Tips

This pesto keeps beautifully in the fridge for up to 7 days when stored in an airtight container. To prevent discoloration, press a thin layer of olive oil over the surface before sealing. For longer storage, freeze in small portions — ice cube trays work wonderfully for this — then thaw as needed.

When ready to use, thaw overnight in the fridge or at room temperature for about 30 minutes. If the consistency thickens during chilling, stir in a bit more olive oil or a squeeze of lemon juice to freshen it up.

Nutritional Information (per 1/4 cup serving)

• Calories: ~180 kcal
• Fat: 17g (mostly healthy monounsaturated fats)
• Carbohydrates: 5g
• Protein: 3g
• Fiber: 2g
• Sodium: 150 mg (varies with added salt and sun-dried tomato type)

Related Sauces / Try Next

• Classic Basil Pesto (Pesto Genovese)
• Roasted Red Pepper Hummus
• Cashew Cream Sauce
• Olive Tapenade

FAQ

Can I use dry sun-dried tomatoes instead of oil-packed?
Absolutely! Just soak the dry sun-dried tomatoes in warm water for at least 20 minutes to soften before blending. This helps create a smoother pesto.

Is it necessary to use nuts in this pesto?
While the nuts add crunch and body, you can skip them or substitute with seeds like sunflower or pumpkin seeds if you have allergies or want a lower-fat version. The texture will change but flavor remains vibrant.

How long does this pesto last in the fridge?
Stored properly in an airtight container with a thin oil layer on top, it can last up to 7 days. Always check for freshness before use.

Whipping up this Vegan Sun-Dried Tomato Pesto adds that perfect punch of Mediterranean sunshine to any dish. Whether you’re tossing it with pasta or dipping veggies, it’s a no-fuss, flavorful companion to your meals. Don’t be shy — give it a try, and you might just find you’ve made your new favorite sauce. Happy cooking!