Red Meat Allergy Friendly Vegan Sun-Dried Tomato Pesto with Lemon Zest
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Learn more →Ingredients
6 servings
- ⅓ cup pine nuts
- 1 cup oil-packed sun-dried tomatoes, drained (oil reserved)
- 1 cup fresh basil leaves, loosely packed
- 3 tbsp nutritional yeast
- 2 cloves garlic
- 1 tsp lemon zest (from about 1 lemon)
- 1 tbsp fresh lemon juice
- ½ tsp red pepper flakes (optional)
- ¼ tsp salt, plus more to taste
- ¼ tsp black pepper
- 3–4 tbsp olive oil (plus reserved sun-dried tomato oil as needed)
Instructions
- 1
Toast the pine nuts in a small dry skillet over medium heat, stirring frequently, until golden and fragrant, about 2–3 minutes. Watch closely, as they can brown quickly. Transfer immediately to a plate to cool.
- 2
Add the toasted pine nuts, sun-dried tomatoes, basil, nutritional yeast, garlic, lemon zest, lemon juice, red pepper flakes (if using), salt, and black pepper to a food processor. Pulse 8–10 times until the mixture is coarsely broken down.
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