Name: Sun Dried Tomato Pesto
Prep time: 15 min
Total time: 15 min
Yield: 32 Tablespoons
Ingredients: 2 cups sun-dried tomatoes (soak in warm water for 20 minutes if using the very dried kind and drain (How to make your own sun dried tomatoes)); 1 lemon (zested); 2 cloves garlic; 1-2 small shallots; 2 Tbsp. pine nuts ((preferably pre-soaked and thoroughly dried)); 1 tsp. Balsamic vinegar (or slightly more to taste); Handful fresh basil leaves (parsley, or both); 1/2 cup extra-virgin olive oil; sea salt (and black pepper to taste)

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One of my favorite things to do with sun-dried tomatoes is to make a pesto. That way, I can spread their tomatoe-y goodness on anything I wish, at will. This pesto is vegan, Paleo and GAPS friendly, and a great way to preserve the tomato harvest.

The yummiest pesto is made from tomatoes fresh-picked from your garden and then sun-dried or dehydrated right after harvest. Making your own sun dried tomatoes (here’s how) is the best way to get the most nutrition out of a dried tomato, and it also makes this often pricey delicacy very affordable.

This sun dried tomato pesto is great on eggs, gluten-free pasta or toast, roasted veggies, and even stirred into roasted butternut squash soup. I think you will really enjoy it.

Let me know in the comments!

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Sun Dried Tomato Pesto

This sun dried tomato pesto recipe is vegan, Paleo and GAPS friendly, and a great way to preserve the tomato harvest.

Print Pin

CourseCondiment, Dinner

CuisineItalian, Paleo, Raw Vegan, Vegan

Prep Time15 minutes

Total Time15 minutes

Servings Tablespoons

Calories56kcal

Ingredients

2 cups sun-dried tomatoes soak in warm water for 20 minutes if using the very dried kind and drain (How to make your own sun dried tomatoes)
1 lemon zested
2 cloves garlic
1-2 small shallots
2 Tbsp. pine nuts (preferably pre-soaked and thoroughly dried)
1 tsp. Balsamic vinegar or slightly more to taste
Handful fresh basil leaves parsley, or both
1/2 cup extra-virgin olive oil
sea salt and black pepper to taste

Instructions

Chop the sun-dried tomatoes into small pieces.
Chop the garlic, shallots and fresh herbs.
Combine all the ingredients in a food processor except for the oil and pulse until even in coarseness, scraping down the sides of the bowl with a spatula as needed.
Drizzle in the olive oil and continue pulsing until a paste-like consistency. (You may want to use less if using the oil-packed type of sun-dried tomatoes.)
Store refrigerated for up to one week, or much longer in the freezer.