Sun Dried Tomato Red Pesto Recipe [Vegan]

Vegan Red Pesto - easy to make homemade pesto recipe with sun dried tomatoes, basil and pine nuts. A vegan, gluten free versatile pesto recipe perfect for sandwiches, wraps, pasta and even as dip.
Vegan Red Pesto pinit View Gallery 2 photos

It’s time to stop buying red pesto from store and whip yourself a delicious pesto in just 5 minutes and simple ingredients. Use it on a sandwich, make red pasta with it or serve it as a dip everyone is going to love. Super comforting and satisfying, specially when added to salads.

Well-balanced, perfect consistency, and intense flavours. So delicious as a condiment for a meal and a dip for vegetables! The lemon juice really helps to remove any “greasy” taste sensation from the oils in the nuts and sun-dried tomatoes, so do not forget to add that.

I usually bought pesto from store but once I made this one at home everyone just loved this recipe. Have already made it multiple times. And my son also loved the recipe, he keeps on asking me to keep on making it. Now that’s a winner for me!


  • This red pesto can be stored in a cool dry place packed in an air tight container for 5 days.
  • Can you freeze it? I haven’t tried it, but I have read that pesto do freeze well for approximately for 2 months.


  • In case you do not have pine nuts then use almonds or walnuts, though pine nuts tastes the best but other forms of nuts also produces great results. I would suggest roasting the almonds/walnuts though before using.
  • In case you are allergic to almonds – Pine nuts (used in this recipe), sunflower seeds or pepitas (roasted pumpkin seeds) may work well.
  • If you do not have nutritional yeast then skip that but do remember the end result will be less creamier than the original recipe but the flavor profile will be similar. Add parmesan to mimic the consistency, it should work well.

Sun Dried Tomato Red Pesto Recipe [Vegan]

Make this vegan red pesto in just 5 minutes with simple ingredients like sun dried tomatoes, basil, pine nuts, garlic and lemon juice.

Prep Time 5 mins Total Time 5 mins Difficulty: Beginner Servings: 8 Calories: 144 Best Season: Suitable throughout the year



  1. Add all the ingredients into a food processor, except for the olive oil and water. Process until well combined. Process again after adding the olive oil. Next add the water, starting with just 2 tablespoons then adding a little more until the desired consistency is reached.

  2. Scrape down the sides of the bowl a few times and process again until smooth. Transfer the pesto to a jar with a tight fitting lid, and store in the refrigerator for up to 5 days.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 144kcal
% Daily Value *
Total Fat 10g16%
Total Carbohydrate 10g4%
Dietary Fiber 3g12%
Protein 5g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vegan red pesto

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