Traditional green pesto is a summer staple, but if you have an abundance of fresh basil and want a bold, savory twist, Sundried Tomato Pesto is an incredible alternative. This rich, dairy-free sauce comes together in a food processor or high-speed blender in just 5 minutes, offering a thick, vibrant spread with a peppery bite and a splash of bright lemon.
Ingredients & Nutrition
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Servings: 4
The Lineup:
- 1 cup (or one 8.5 oz jar) sundried tomatoes in oil – Provides a deep, savory foundation and smooth blending texture.
- 1 cup fresh basil – Crucial for that signature peppery, aromatic pesto bite (dried basil will not work).
- 1 lemon, juiced – Cut through the heavy richness with necessary acidity.
- 1 tsp sea salt & 1 tsp garlic powder – Simple seasonings to elevate the base flavors.
- ¼ cup cashews – Gives the pesto its creamy, luxurious body without needing any dairy.
- ⅓ cup water – Added gradually to help the mixture emulsify and smooth out.
Nutrition Per Serving:
- Calories: 266 | Fat: 19g | Carbohydrates: 24g | Fiber: 1g | Sugar: 19g | Protein: 7g
Step-by-Step Instructions
1. Blend Tomatoes & Greens
2. Pulse in Cashews
3. Emulsify with Water]
- Break Down the Base: Pour the entire jar of sundried tomatoes (including the oil) into your food processor. Add the fresh basil, lemon juice, sea salt, and garlic powder. Process on high for about 30 to 45 seconds until everything is chopped and well-incorporated.
- Add Creaminess: Toss in the ¼ cup of cashews. Process on high again for about 1 minute until the cashews completely break down into the mixture and are no longer visibly separate.
- Smooth it Out: Pour in up to ¼ cup of the water and process one final time until the pesto pulls together into a thick, easily spreadable paste. Feel free to add a splash of more water if it feels too stiff.
Recipe Tips & Variations
- Dry-Packed Tomatoes Alternative: If you only have dry-packed sundried tomatoes, you can still make this recipe. Simply soak them in hot water for 15 to 20 minutes to rehydrate and soften them up before throwing them into the blender.
- If You Eat Dairy: For a non-vegan version, pulse in ¼ to ½ cup of finely grated Parmesan cheese at the end for an even richer, salty layer of flavor.
- Adjusting Thickness: This pesto naturally thickens up as it rests. Keep it thick if you want to use it as a sandwich spread, or thin it out with extra water (or starchy pasta water) if you want it to behave like a slick pasta sauce.
- Freezing for Later: You can freeze this pesto in an airtight jar or portion it out into an ice cube tray for up to 3 months. Just thaw it out in the fridge before serving.
Delicious Ways to Serve It
Because of its savory depth, this pesto is incredibly versatile:
- The Perfect Spread: Slather it on crusty bread for a high-flavor veggie sandwich or wrap.
- Skillet Dinners: Spoon it directly over salmon before baking, or toss it with shrimp or chicken in a hot skillet.
- Carb-Loaded Comfort: Stir it into warm pasta or spread it thinly across flatbreads and pizzas as an alternative to traditional marinara.
