Sun Dried Tomato Pesto

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!

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. 

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CourseCondiment, Dinner

CuisineItalian, Paleo, Raw Vegan, Vegan

Prep Time15 minutes

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.