Sun Dried Tomato Pesto – Vegan and gluten-free super creamy pesto, ideal to top pasta, salad, vegetables
Sun dried tomato pesto, what an interesting combination! It’s the ideal topping for any kind of dish: here I tried it with some simple vegetables pasta, was delish!
In this recipe, we omit the parmesan, usually used to make pesto. Instead, we are using some cashews nut to get a creamy texture. We soak them for at least one hour. They will add a smooth texture to the pesto that doesn’t have cheese.
I bought my sun dried tomatoes at Trader Joe’s and I really like them. They are super light and not heavy in salt or vinegar. We add to these delicacies some fresh basil (smells like heaven!), pine nuts, garlic, the soaked cashews and olive oil. A pesto is not a pesto without olive oil!
To avoid adding to much oil, I added cherry tomatoes to the pesto. They released some fresh juice and add to the beautiful red/orange color some pigmentation. Don’t forget to blend well to avoid any chunk!
For this recipe, I like to use my kitchen aid food processor. The bowl is very convenient to scrap. You will need a powerful blender to mix perfectly your sun dried tomato pesto.
Don’t forget to tag #myorganicdiary or #cleaneatingdetox on instagram if you make my recipe!
- 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 mini 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 4 days.