sun dried tomato pesto in a glass dish on a table, garnished with basil

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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Prep Time: 15 minutes
Total Time: 15 minutes
Course: Condiment, Dinner
Cuisine: Italian, Paleo, Raw Vegan, Vegan
Servings: 32 Tablespoons
Calories: 56kcal


  • 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


  • 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.


Calories: 56kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 17mg | Potassium: 248mg | Fiber: 1g | Sugar: 3g | Vitamin A: 60IU | Vitamin C: 4.6mg | Calcium: 9mg | Iron: 0.7mg
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