Cheese-Free Sundried Tomato Pesto

    30 minutes

    This versatile and tasty pesto of sun dried tomatoes and basil can be served over pasta or in sandwiches.

    50 people made this

    Serves: 4 

    • 75g fresh basil leaves
    • 5 sun-dried tomatoes, in oil or softened
    • 3 cloves garlic, finely chopped
    • 1/4 teaspoon salt
    • 3 tablespoons toasted pine nuts
    • 4 tablespoons extra virgin olive oil

    Preparation:20min  ›  Extra time:10min  ›  Ready in:30min 

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

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    Reviews in English (36)


    Used different ingredients. Yum, the addition of sun-dried tomatoes makes for a very good pesto! I'm not vegan, so I used this pesto on pasta with added parmesan. I also added the zest and juice of a lemon (I like the taste of lemon with pesto). Thanks for the recipe!  -  08 Oct 2008


    Used different ingredients. I made this today and it was GREAT. I didn't have pine nuts, so I used walnuts instead. It's so simple to put together and tastes like it came from a gourmet restaurant. It definitely isn't missing a thing, but if you insist on a parmesan style mix-in, nutritional yeast would work great, although I think it's perfect the way it is. I served it tossed with fettucine and slices of a homemade baguette (from this site). Also, it says it takes 30 minutes, but I had it made in less than 10 minutes.  -  08 Oct 2008


    Everyone loved this! Pesto is just so good, but the tomatoes made it even better. Did half pine nuts and half walnuts and just guessed at my measurements on the basil and tomatoes. It's a forgiving recipe (as long as you come somewhere close to the requested amounts); made a great spread for my herb bread.  -  08 Oct 2008