Vegan Sun-Dried Tomato Pesto
Pesto is such a great food to have in the cupboard... it boosts a meal, can be used as a meal of its own, or eaten as a quick snack during the day. There are so many delicious pestos out there, but sometimes nothing beats homemade! Let's not forget that you can adapt a homemade recipe to suit exactly what you like too! With the need for no fancy equipment, just a food processor and no time at all, you can have your jar of pesto... and with so many ways to personalise and eat it, you can't go wrong.
This pesto is rich but not overpowering, with the sun-dried tomato as the main flavour throughout, boosted by the hint of cheese and fresh basil. It's not too thin but not too thick, so it's the perfect spreading consistency for sandwiches or dipping pitta bread in. It's flavour is strong enough that it can be served with pasta as it is, which makes for a great last minute meal. It's also quick to make and can be stored for up to a week, so it's perfect for meal prep.
Do I need to use a mix of pine nuts and pumpkin seeds?
No not at all... you can use just pine nuts, or mix with sunflower seeds for example, it's completely up to you. Just make sure that you use a a nut or seed that has a subtle flavour and will release oils in the food processor, as that will help to stop the pesto from being too thick.
Can I use vegan cheese?
Definitely! I've used nutritional yeast in this recipe which provides the slight cheese flavour in the pesto, but you can use a vegan cheese if you'd prefer... or you could use both. A grated cheese would work best, adding about 4 tbsp into the food processor with the other ingredients to combine it all.
Can I change the consistency?
Yep, this pesto isn't too thick as it is, but if you'd prefer it a little thinner you can just add a little more oil or water. Once you've added the extra liquid, run the food processor again until it's all combined and see what you think. If it's still not thin enough, add some more... just make sure that you add a little at a time so it doesn't get too thin.
What can I serve this pesto with?
This is totally up to what you prefer. It's not too thin but not too thick, so it's the perfect spreading consistency for sandwiches or dipping pitta bread in, which can make for a great lunch or snack. It's flavour is strong enough that it can be served with pasta as it is... and who doesn't love pesto pasta? It could even be added to a salad or veg tray bake, to add a little extra flavour.
Do I need any fancy equipment?
Nope, this pesto is really simple... all you need is a food processor. It's so simple, that you don't even need a knife, everything's thrown in the food processor and it does all the work for you.
How do I store this pesto?
If you're not using this pesto straight away, you can store it in an airtight container in the fridge for up to a week. So this can be a great recipe for meal prep, as you can be make it ahead of time then serve it with pasta or salad later in the week.
What goes into this sun-dried tomato pesto?
Sun-Dried Tomatoes - a jar of sun-dried tomatoes in oil is perfect, as we can use that oil in the recipe to add extra flavour.
Pine Nuts - the pine nuts add structure to the pesto, as well as adding a nutty flavour.
Pumpkin Seeds - when broken up in the food processor, they release oil, which helps with the texture of the pesto.
Nutritional Yeast - pesto typically has parmesan in it, so if you don't want to use a vegan parmesan (as we all know vegan cheese can be a bit hit and miss with their flavour!) nutritional yeast is perfect for adding that cheesy flavour.
Oil - as mentioned above, the oil from the jar of sun-dried tomatoes will work best to boost the flavour. But if you don't have your sun-dried tomatoes in oil, you can use olive oil and it will work just as well.
Water - this thins out the pesto a little, which means you can change the thickness of it, depending on the amount you add.
Garlic Cloves - a little raw garlic will add a boost of flavour.
Fresh Basil - this adds freshness to the pesto as well as a it's unique flavour that goes so well with tomato.
Pesto is such a great food to have in the cupboard... it boosts a meal, can be used as a meal of its own, or eaten as a quick snack during the day. There are so many delicious pestos out there, but sometimes nothing beats homemade! Let's not forget that you can adapt a homemade recipe to suit exactly what you like too! With the need for no fancy equipment, just a food processor and no time at all, you can have your jar of pesto... and with so many ways to personalise and eat it, you can't go wrong.
This pesto is rich but not overpowering, with the sun-dried tomato as the main flavour throughout, boosted by the hint of cheese and fresh basil. It's not too thin but not too thick, so it's the perfect spreading consistency for sandwiches or dipping pitta bread in. It's flavour is strong enough that it can be served with pasta as it is, which makes for a great last minute meal. It's also quick to make and can be stored for up to a week, so it's perfect for meal prep.
Sun-Dried Tomato Pesto
Total Time : 7 minutes
Preparation Time : 2 minutes
'Cooking' Time : 5 minutes
Ingredients
100g Sun-dried Tomatoes
20g Pine Nuts
80g Pumpkin Seeds
4 tbsp Nutritional Yeast
4 tbsp Oil from the Jar or Olive Oil
2 tbsp Water
2 Garlic Cloves
Handful Fresh Basil (roughly 10g)
Method
Combine the sun-dried tomatoes, pine nuts, pumpkin seeds, nutritional yeast, oil, water, garlic cloves and basil in your food processor.
Run the food processor until all the ingredients have come together and there are no lumps of tomato or any whole nuts (if you'd like the pesto a little thiner, just add a little more oil or water).
Once ready, store your pesto in an airtight container in the fridge for up to a week and enjoy!
• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes •
