Vegan Sun-Dried Tomato Pesto recipe

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Ingredients

2 cups fresh basil leaves
5 sun-dried tomatoes, softened
3 cloves garlic, crushed
¼ teaspoon salt
3 tablespoons toasted pine nuts
¼ cup olive oil

Nutrition Info

227.3 calories
carbohydrate: 4.8 g
cholesterol: : -
fat: 22.7 g
fiber: 1.3 g
protein: 3.6 g
saturatedFat: 3.2 g
servingSize: -
sodium: 266 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place basil, tomatoes, garlic, salt, and nuts in an electric food processor or blender. Puree. Add olive oil slowly, and blend slowly until the mixture is to your desired texture.

Recipe Yield

2 to 4 servings

Recipe Note

This pesto can be served over pasta (more than enough for 8 ounces). Mix with soy cream cheese, margarine, tofu for a spread.

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