Vegan Mediterranean Tomato, Olive & Parsley Pesto
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Learn more →Ingredients
6 servings
- ½ cup sun-dried tomatoes (packed in olive oil), drained
- ½ cup kalamata olives, pitted
- 1 cup fresh flat-leaf parsley leaves and tender stems, loosely packed
- 2 cloves garlic, peeled
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- ¼ cup walnuts, raw or dry-roasted
- ¼ tsp red pepper flakes
- ¼ tsp fine sea salt, plus more to taste
- ¼ cup extra-virgin olive oil, plus more as needed
Instructions
- 1
Add the sun-dried tomatoes, Kalamata olives, parsley, garlic, lemon juice, lemon zest, walnuts, red pepper flakes, and salt to the bowl of a food processor. Pulse 8–10 times until the mixture is coarsely chopped and no large pieces remain.
- 2
With the processor running, stream in the olive oil through the feed tube and process until the pesto reaches a thick, spreadable consistency — it should hold together but still have some texture, not be completely smooth. Scrape down the sides once midway through.
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