Vegan Sun Dried Tomato Pesto with Walnuts
Where are the Sun Dried Tomatoes lovers? In this vegan Sun Dried Tomato Pesto I combine them with walnuts, basil and nutritional yeast instead of cheese. An incredibly flavourful combination for your next pasta, pizza, veggies or a bread filling. Very easy to make and 100% plantbased.
Servings Prep Time
4persons 10minutes
Cook Time
5minutes
Servings Prep Time
4persons 10minutes
Cook Time
5minutes
Ingredients
Instructions
  1. If you use the dry sundried tomatoes (not the ones in oil) then put them in a bowl and soak them for 10 minutes in hot water. If you use the ones in oil, you can put them right away in the food processor.
  2. Put all ingredients in a food processor and mix until you get a crumbly, pesto-like consistency. If it’s too dry, just add more oil.
Recipe Notes

You can use the pesto straight away for your pasta, veggies or bread filling, or you can transfer it to an air-tight container and keep in the fridge. It stays fresh at least one week without any problem.