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Vegan Sun-Dried Tomato Pesto

Homemade sun-dried tomato pesto filled with sunflower seeds, basil, spinach and a touch of balsamic vinegar. Vegan and nut-free.

Prep Time
10 mins
Total Time
10 mins
Servings: 1 cup
Calories: 1073 kcal
Course: Condiments
Cuisine: American

Ingredients

  • ¾ cup sun-dried tomatoes
  • 1 cup lightly packed baby spinach leaves
  • ½ cup lightly packed basil leaves
  • 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

Instructions

    Cup of Yum
  1. Add the sun-dried tomatoes, spinach, basil, sunflower seeds, garlic, salt and pepper to the bowl of a food processor. Pulse until finely chopped.
  2. With the food processor running, slowly pour in the olive oil and vinegar. Process until mostly smooth, scraping down the sides of the bowl as needed.
  3. To thin out the pesto, add in additional olive oil a little at a time.

Notes

  • If you are using sun-dried tomatoes packed in oil, you can use that oil in place of some/all of the olive oil. If your sun-dried tomatoes do not come packed in oil, soak them in hot water until tender before using in the recipe.

Nutrition Information

Calories 1073kcal (54%) Carbohydrates 58g (19%) Protein 20g (40%) Fat 92g (142%) Saturated Fat 12g (60%) Polyunsaturated Fat 16g Monounsaturated Fat 59g Sodium 237mg (10%) Potassium 3277mg (94%) Fiber 14g (56%) Sugar 34g (68%) Vitamin A 4184IU (84%) Vitamin C 44mg (49%) Calcium 178mg (18%) Iron 11mg (61%)

Nutrition Facts

Serving: 1cup

Amount Per Serving

Calories 1073

% Daily Value*

Calories 1073kcal 54%
Carbohydrates 58g 19%
Protein 20g 40%
Fat 92g 142%
Saturated Fat 12g 60%
Polyunsaturated Fat 16g 94%
Monounsaturated Fat 59g 295%
Sodium 237mg 10%
Potassium 3277mg 70%
Fiber 14g 56%
Sugar 34g 68%
Vitamin A 4184IU 84%
Vitamin C 44mg 49%
Calcium 178mg 18%
Iron 11mg 61%

* Percent Daily Values are based on a 2,000 calorie diet.