Sundried Tomato Basil Pesto

Sundried Tomato Basil Pesto is perfect way to PERK up any pesto dish! This is a vegan pesto recipe that's delicious! Vegans and non-vegans alike will certainly enjoy this tasty dish! 

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  • 2 cups fresh basil leaves
  • 1/2 cup Nutritional Yeast
  • 1/2 cup extra virgin olive oil
  • 1/3 cup brazil nuts or pine nuts
  • 3 medium sized garlic cloves, minced
  • 3/4 cup sundried tomatoes 
  • Sea Salt (or garlic salt) and freshly ground black pepper to taste
  • Red pepper Flakes or cayenne pepper (optional)
  • 1/4 cup pitted kalamata olives, sliced
  • Sprinkle with dairy-free parm cheese


  1. Pulse brazil nuts a few times in a food processor before adding the sundried tomatoes. Add tomatoes and pulse again.
  2. Add the garlic & pulse a few more times. Then, add the basil. 
  3. Slowly add the olive oil in a constant stream while the food processor is on. 
  4. Stop to scrape down the sides of the food processor with a rubber spatula. Add the nutritional yeast and pulse again until blended. Add a pinch of sea salt, freshly ground black pepper, and red pepper flakes or dash of cayenne pepper to taste.
  5. Serve with whole grain or brown rice pasta, & toss with kalamata olives. Top with dairy-free parmesan "cheese"

You can use any whole grain or sprouted grain penne pasta for this recipe. I used organic brown rice pasta. This kind by Jovial is gluten-free & does not stick or comes out perfectly like any white pasta would! 

Sprinkle with this delicious dairy-free parmesan "cheese".

You might also like these other pesto recipes!

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