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Red pesto with rosemary leaves in a small white bowl.
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Vegan Sun-Dried Tomato Pesto

This delicious vegan sun-dried tomato pesto, enhanced with the addition of fragrant rosemary, offers a bold and savory flavor that is sure to satisfy. The taste of sun-dried tomatoes is expertly balanced with the woodsy notes of rosemary for a truly unique and delicious pesto experience.
Course Condiment, Sauce
Cuisine Dairy-free, Egg-free, Gluten-free, Italian, Nut-free, Soy-free, Vegan, Vegetarian
Keyword vegan red pesto, vegan sun-dried tomato pesto
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 servings
Calories 663kcal
Author Nandi Barta

Equipment

  • Food processor
  • Immersion hand blender with 20 fl oz container

Ingredients

Vegan red pesto (it yields 4 Tbsp - exactly how much you need for 2 servings)

  • ½ cup Sun-dried tomatoes
  • ¼ cup Fresh basil leaves
  • 1 clove Garlic
  • 1 oz vegan Parmesan Cheese or nutritional yeast
  • 2 Tbsp Cashew nuts
  • ½ cup Olive oil
  • 2 tsp Rosemary (fresh)
  • ¼ tsp Salt
  • ⅛ tsp Black pepper
  • ⅛ tsp Red chili flakes optional

Instructions

Preparing the ingredients

  • If you use dry sun-dried tomatoes, then soak them in hot water for 2-3 minutes.
  • If you use canned ones, you can skip the soaking and use them as they are. No need to drain it. There is no reason you shouldn't use the olive oil from the can. To make blending easier, slice the garlic clove after peeling it. Especially if you plan to use an immersion blender.
  • Wash and pick the leaves of a rosemary twig. Don't use the brown stem part.
  • To make blending easier, chop the vegan Parmesan cheese.

Making the pesto

  • Add all vegan pesto ingredients to a food processor (soaked tomatoes, cashews (not soaked!!!), clove of garlic, vegan Parmesan (or nutritional yeast), olive oil, rosemary, salt, and black pepper).
  • Blend until you get a pesto sauce consistency. You can see in the below picture how our red pesto turned out.