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–+ servings
Vegan Red Pesto

Irresistible Vegan Red Pesto for Quick, Flavorful Meals

This vegan red pesto is a vibrant spread that enhances meals with rich flavors, perfect for busy lifestyles.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Italian, Vegan
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pesto
  • 1 cup Raw Almonds Substitute with walnuts, sunflower seeds, or pepitas if allergic to nuts.
  • 1 cup Oil-Packed Sun-Dried Tomatoes Drain before using.
  • 1 tablespoon Oil from Jar of Sun-Dried Tomatoes
  • 1 cup Fresh Basil Leaves Substitute with other herbs for different flavors.
  • 2 cloves Garlic Adjust based on taste preference.
  • 1/4 cup Nutritional Yeast Flakes Omit for a nutty twist or replace with ground cashews.
  • 1/2 tablespoon Lemon Juice Adjust to taste.
  • Salt and Ground Black Pepper Adjust to taste.

Equipment

  • Food Processor

Method
 

Step-by-Step Instructions for Vegan Red Pesto
  1. Begin by heating a small skillet over medium-high heat. Add the raw almonds and toast them for 4 to 5 minutes, stirring frequently, until golden brown and fragrant.
  2. In a food processor, combine the toasted almonds, drained sun-dried tomatoes, infused oil, fresh basil leaves, garlic, nutritional yeast, lemon juice, and season with salt and pepper. Blend until smooth, scraping down the sides as needed.
  3. Assess the texture and adjust by adding a bit more oil or water if needed. Taste and adjust seasoning as necessary.
  4. Transfer the pesto to a serving bowl. Enjoy over pasta, as a spread, or dip for veggies. Store in an airtight container.

Nutrition

Serving: 1tablespoonCalories: 120kcalCarbohydrates: 6gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gSodium: 50mgPotassium: 100mgFiber: 2gSugar: 1gVitamin A: 300IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Store in an airtight container in the fridge for up to 5 days. For longer storage, freeze in small portions for up to 2 months.

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