Sun dried tomato pesto is one of our favorites. It’s the ideal topping for any kind of dish. Vegetables, pasta, a sandwich. You name it, it probably goes.
While parmesan is usually included in pesto, this recipe instead uses cashews to create a just as creamy vegan version. We soak them for at least one hour, but you can also quickly bring them to a boil, take them off the heat, and then allow nuts to sit in the hot water for 15 minutes. This will achieve the same goal, which is to soften the cashew nut to create that creamy texture.
Note: You will need a powerful blender to blend your pesto perfectly.
½ cup cashews, soaked for minimum 1 hour
⅓ cup pine nuts
1 cup sun dried tomatoes
1½ cup fresh basil, rinsed
2 garlic cloves
½ cup filtered water
⅓ cup olive oil
10 grape tomatoes, rinsed
Salt & pepper to taste
Add all ingredients in a food processor.
Blend for 5 minutes until well combined.
If the texture is not smooth enough, add more water.
Top on your favorites dishes.
Keep refrigerated for up to 4 days.
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