Sun-dried tomatoes bring deep, jammy sweetness to this bold pesto, balanced by toasted pine nuts for crunch and fresh basil for brightness. Garlic and a pinch of red pepper flakes give it a little kick, while a stream of good olive oil and the reserved tomato oil work it into a thick, spreadable paste right in the food processor. It comes together in minutes and keeps its rustic, coarsely chopped texture, so every bite has real bits of tomato and nut rather than a smooth blend. Toss it with pasta, spread it on crusty bread, or spoon it over roasted vegetables for an instant flavor boost. It's a versatile, pantry-friendly staple to keep on hand for a vegan kitchen.
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Toast the pine nuts in a small dry skillet over medium-low heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer to a plate and let cool for 2 minutes.
Combine the toasted pine nuts, sun-dried tomatoes, basil, garlic, Parmesan, red pepper flakes, and salt in a food processor. Pulse 8–10 times until the mixture is coarsely chopped and roughly uniform.
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