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SUNDRIED TOMATO PESTO - vegan, plant based, easy, quick, 6 ingredients, gluten free, grain free, paleo, keto, ketogenic, low carb, sugar free, recipe, nutritionist, begoodorganics, buffyellen
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5 Ingredient Sun-Dried Tomato Pesto

Makes 1 cup
Prep Time 5 minutes
Servings 8
Calories 210kcal

Ingredients

  • 3/4 c sun-dried tomatoes dry
  • 1/2 c basil leaves
  • 2/3 c cashews
  • 2 cloves garlic
  • 1/2 c olive oil
  • 1/4 c water
  • 1 tbsp nutritional yeast optional

To serve

  • Oat crackers or another wholesome alternative
  • Sauerkraut
  • Radishes
  • Microgreens
  • Or whatever else you fancy!

Instructions

  • Blend all ingredients except the olive oil until quite fine, with just a little texture remaining.
  • Add olive oil slowly while blending until it is fully combined, then add water and blend again until combined.
  • Serve with your favourite crackers and toppings, or water down to create a yummy pasta sauce or salad dressing. Stores for 1-2 weeks in the fridge.

Notes

  • Make it nut free: use sunflower or watermelon seeds in place of cashews.
  • This pesto also makes an excellent filling for sandwiches or wraps, or as the base sauce on a pizza - try it on my Green Protein Pizzas for a flavour explosion!
  • It's also delish served with your favourite pasta and some roasted broccoli + spinach - my personal favourites on the store at the moment are these spelt spaghetti here and this red lentil penne here. Or even use it on top of your fav salad!

Nutrition

Calories: 210kcal | Carbohydrates: 9g | Protein: 3g | Fat: 18g | Saturated Fat: 2g | Sodium: 27mg | Potassium: 447mg | Fiber: 1g | Sugar: 4g | Vitamin A: 170IU | Vitamin C: 4.5mg | Calcium: 19mg | Iron: 1.8mg