Easy Vegan Sun-Dried Tomato Pesto
This dairy-free variation of classic pesto is Vegan, Paleo-friendly and Whole30 compliant. It can be used as a dip, spread, pasta sauce and so much more!
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Servings: 8
Calories: 178kcal
Ingredients
- 1 cup raw cashews
- ½ cup sun-dried tomatoes
- 4 cloves garlic
- 1 thai red chili optional
- ½ lemon juice and zest
- 2 cups fresh basil
- 3 tablespoons nutritional yeast
- 2 tablespoons tomato paste
- ¼ cup extra virgin olive oil
Instructions
- In a large bowl, soak raw cashews in hot water for at least an hour.
- Meanwhile, prep remaining ingredients. Rinse and rough chop the sun-dried tomatoes. Peel and smash garlic. If using, rough chop the Thai red chili. Juice and zest half of a lemon.
- Once the cashews have soaked for at least an hour and are tender to the touch, add them to a food processor or blender with 2 tablespoons of hot water and blend over medium-speed until a paste-like texture forms.
- Add sun-dried tomatoes, garlic and Thai red chili (if using). Continue blending over medium-speed until well-combined.
- Add basil, nutritional yeast, lemon juice/zest and tomato paste. Continue blending over medium-speed while slowly drizzling in extra virgin olive oil.
- If pesto is too thick, while blending slowly drizzle luke warm water a ¼ cup at a time until desired texture is reached.
Notes
- Store in an airtight container in refrigerator for up to a week.
- Pesto can be frozen in any airtight container for 9 to 12 months.
Nutrition
Calories: 178kcal