This nut-free sun-dried tomato pesto is bold, tangy, and packed with flavor. Sunflower seeds stand in for the usual nuts, so it works for just about everyone, and it takes only 10 minutes in the food processor.
Pesto does not have to start with pine nuts and basil. Here, sun-dried tomatoes bring a concentrated sweetness, spinach and basil add freshness, and a touch of balsamic vinegar ties it all together. It is an easy way to add big flavor to pasta, sandwiches, and more.
Key Ingredients & Substitutions
- Sun-dried tomatoes. Oil-packed tomatoes are the easiest choice, and you can use their oil in the pesto. If yours are dry, soak them in hot water until tender and drain them first.
- Sunflower seeds. These keep the pesto nut-free and add a mild, nutty flavor. Use unsalted seeds, and toast them for a deeper flavor. Pumpkin seeds work too.
- Baby spinach. It adds color and body without overpowering the other ingredients. Arugula is a good swap if you like a peppery bite.
- Fresh basil. A small amount gives the pesto its familiar aroma. Parsley works in a pinch.
- Garlic. One clove is enough here, since the flavor stays strong when raw.
- Olive oil. A good-quality extra virgin olive oil makes a real difference in a simple sauce like this.
- Balsamic vinegar. White balsamic keeps the color bright, but regular balsamic works just as well. Lemon juice is another option.
Helpful Tips
Pulse before you blend. Pulsing the dry ingredients first gets everything evenly chopped before the oil goes in, which gives you more control over the texture.
Choose your texture. Leave the pesto chunky for spreading on bread, or process it longer for a smoother sauce that coats pasta. Add a little more oil if it seems too thick.
Salt at the end. Sun-dried tomatoes are already salty, so you will need less than you would for a typical pesto. Start with a pinch and taste before adding more.
Loosen it for pasta. Stir in a spoonful or two of hot pasta water when tossing the pesto with noodles. It helps the sauce cling to the pasta.
Dry the greens well. Wet spinach and basil can water down the pesto, so pat them dry after washing. Dry greens also help the oil blend in smoothly and keep the flavor concentrated.
Scrape the bowl. Sun-dried tomatoes tend to stick to the sides of the food processor. Stop once or twice to scrape everything down so no large pieces are left behind.
Start with less oil if you like it thick. A thick pesto is best for spreading, while a looser one is better for pasta and salads. You can always add more oil, so stream it in slowly and stop when it looks right.
Variations
- Add a cheesy note. Stir in a tablespoon or two of nutritional yeast.
- Make it spicy. Add a pinch of crushed red pepper flakes.
- Use more basil. Replace the spinach with more basil for a stronger herb flavor.
- Add roasted red peppers. A few jarred peppers make the pesto sweeter and a little thinner.
- Try a different seed. Use pumpkin seeds or hemp seeds in place of the sunflower seeds.
Serving Ideas
Toss this pesto with hot pasta, spread it on sandwiches and wraps, or use it in place of sauce on a homemade pizza made with this basic vegan pizza dough.
It also makes a quick appetizer on toasted baguette slices, or swirl it into vegan white bean dip for extra flavor. For a pesto with a brighter, greener taste, try this spinach and basil pesto.
Storing & Freezing
Keep the pesto in an airtight container in the refrigerator and use it within 4 days. Because it contains raw garlic in oil, don't leave it out at room temperature. Press a little extra olive oil over the top to help keep the color bright.
For longer storage, freeze the pesto in an ice cube tray, then transfer the cubes to a freezer bag. It will keep for up to 3 months. Thaw only what you need in the refrigerator, and use it within a day or two.
More Vegan Sauces and Spreads
If you enjoyed this pesto, here are a few more recipes to try:
- Spinach and Basil Pesto
- Olive and Sun-Dried Tomato Tapenade
- Vegan White Bean Dip
- Green Pea and Arugula Spread
Recipe
Nut-Free Sun-Dried Tomato Pesto
Ingredients
- ¾ cup sun-dried tomatoes see note
- 1 cup baby spinach lightly packed
- ½ cup basil leaves lightly packed
- ¼ cup unsalted sunflower seeds
- 1 clove garlic roughly chopped
- salt and pepper to taste
- ⅓ cup olive oil
- 1 tablespoon white balsamic vinegar or regular balsamic
Instructions
- Add the sun-dried tomatoes, spinach, basil, sunflower seeds, garlic, salt, and pepper to a food processor. Pulse until finely chopped.
- With the food processor running, slowly pour in the olive oil and vinegar. Process until mostly smooth, scraping down the sides as needed.
- Taste and adjust the salt. For a thinner pesto, add a little more olive oil.
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