Sun-dried Tomato Pesto
An oil-free sun-dried tomato pesto with pistachios, almonds, and Calabrian chilies.
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Main Course, Side Dish
Cuisine American, Italian
- 1 cup sun-dried tomatoes (not in oil)
- 2 tbsp raw almonds
- 2 tbsp pistachios shelled
- 4 cloves garlic peeled
- 1/2-1 1/2 tsp crushed Calabrian chilies
- 1/4 cup nutritional yeast
- 1 tbsp fresh rosemary
- 1 lemon juiced
- 1/3-1/2 cup water
Soak the sun-dried tomatoes in hot water for 10 minutes. Then drain.
Add drained sun-dried tomatoes, nuts, garlic, chilies, nutritional yeast, rosemary, and lemon juice to a blender.
Add 1/3 cup of water and blend until smooth.
Taste and adjust seasoning.
Add additional water 1-2 tbsp of water at a time if pesto is too thick.*
*If using the pesto for the fregola sarda recipe you want it to be very thick. The pesto will be thinned with the pasta water.
*Pesto can be made in advance and stored in the refrigerator.
Keyword healthy plant based sun dried tomato pesto, healthy sun dried tomato pesto, sun-dried tomato pesto, sundried tomato pesto, vegan sun dried tomato pesto