Hey there, fellow food lovers!
Are you juggling a million things and struggling to find time to cook a decent meal? Well, I've got your back (and your taste buds!). Today, we're diving into a recipe that's not only incredibly easy but also bursting with flavor: Vegan Sun-Dried Tomato Pesto.
This isn't just any pesto, my friends. This is a jar of sunshine, ready to brighten up your day whenever you need it. I’ve always got a batch of this in my fridge, it's my culinary 'get out of jail free card' when life gets too hectic. Toss it with some pasta, slather it on a sandwich, or use it as a base for a pizza, it works with everything!
The secret ingredient? Good quality sun-dried tomatoes, the kind that are so intensely flavorful, they make your eyes water (in a good way!). If you can get your hands on some, then you are in for a treat, if not, any good quality sun-dried tomatoes will work great.
I love to eat mine with a big bowl of whole wheat pasta, some freshly roasted pine nuts, a handful of capers (for that salty zing), and a sprinkle of fresh basil leaves. It's like a mini-vacation in a bowl!
So, let's get to the good stuff – the recipe!
Yields: About 1.5 cups
Prep time: 10 minutes
Cook time: 10 minutes (mostly for soaking tomatoes)
Ingredients:
- 100g sun-dried tomatoes (not in oil), or oil-packed, drained
- 2 handfuls of fresh basil leaves
- ½ cup walnuts (or your favorite nuts)
- ¼ cup extra virgin olive oil
- 1 tbsp nutritional yeast (optional, but adds a cheesy flavor)
- 1 large clove garlic, pressed
- ½ tsp salt
- Generous amount of freshly ground black pepper
- 2 pinches of sugar
For serving:
- Your favorite pasta (whole wheat, if you want to be extra healthy)
- Pan-roasted pine nuts
- Handful of capers
- Fresh basil leaves, to garnish
Instructions:
- Soak the tomatoes: If using dry sun-dried tomatoes, rinse them well, then soak them in boiling water for 30 minutes, until they soften. Don't throw away the soaking water; you might need it to loosen the mixture later.
- Blend it all: In a food processor, combine the tomatoes, basil leaves, walnuts, and nutritional yeast (if using). Start blending while gradually adding the olive oil. Add some of the tomato soaking liquid, a little at a time, until you get the desired consistency. It should be thick, but still a bit saucy.
- Season and Taste: Season the pesto with salt, pepper, sugar, and pressed garlic. Give it a taste and adjust the seasoning as needed. Don't be shy with the pepper!
- Prep and Store: Transfer to a jar, add a thin layer of olive oil on top (to preserve freshness) and store it in the fridge until you need it. Pesto should keep in the fridge for several days, if not longer.
- Cook the pasta: Cook your favorite pasta according to the package instructions. Drain and add about 1 tablespoon of pesto per serving and combine.
- Serve: Plate up your pasta and top with the roasted pine nuts, fresh basil leaves, and those wonderful capers.
Notes
- If you only have sun-dried tomatoes packed in oil, you can skip the soaking step. Just drain them well before adding to the food processor. When making the pesto add less oil than you would to dry tomatoes.
- For an extra nutritional boost, add a handful of spinach or kale to your pesto.
And there you have it – a vibrant, flavorful, and incredibly easy vegan sun-dried tomato pesto that will transform your meals! Give it a try and let me know what you think in the comments below! Happy cooking!
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