Sun Dried Tomato Pesto

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

Course Condiment, Dinner

Cuisine Italian, Paleo, Raw Vegan, Vegan

Diet Diabetic, Gluten Free, Halal, Kosher, Low Lactose, Vegan, Vegetarian

Keyword sundried tomatoes

Prep Time 15

Total Time 15

Servings Tablespoons

Calories 56kcal

Cost $5

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
½ cup extra-virgin olive oil
sea salt and black pepper to taste

Get Recipe Ingredients

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.