Condiments Raw & Fermented

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.

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!

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

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. 

Course Condiment, Dinner
Cuisine Italian, Paleo, Raw Vegan, Vegan
Prep Time 15 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

  1. Chop the sun-dried tomatoes into small pieces.
  2. Chop the garlic, shallots and fresh herbs.
  3. 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.
  4. 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.)
  5. Store refrigerated for up to one week, or much longer in the freezer.
Recommended for This Recipe
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About the author

Dawn Gifford

Dawn is the creator of Small Footprint Family, and the author of the critically acclaimed Sustainability Starts at Home - How to Save Money While Saving the Planet. After a 20-year career in green building and environmental sustainability, chronic illness forced her to shift her expertise and passion from the public sphere to home and hearth. Get the whole story behind SFF here.

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