This 5‑minute, dairy‑free Vegan Sundried Tomato Basil Pesto is your favorite creamy, tangy pesto, but with a twist! Made with sunflower seeds instead of pine nuts and nutritional yeast for that cheesy flavor, it’s budget‑friendly and delicious. Perfect on my Sundried Tomato Pesto Pasta Salad or pretty much anything else!
Move over, basil pesto, there’s a new sheriff in town, and it’s bursting with delicious, sundried tomato‑ey goodness!
This Vegan Sundried Tomato Basil Pesto with Sunflower Seeds brings a rich, tangy, umami‑packed flavor that instantly elevates just about anything you pair it with.
Think creamy, salty, slightly sweet, and deeply savory all at once.
So Many Uses, So Little Time!
As a Registered Dietitian, I’m all about recipes that are as nourishing as they are crave‑worthy, and this one checks ALL the boxes. Here are some of my favorite ways to use it:
- Toss it into a fresh Sundried Tomato Pesto Pasta Salad for an effortless lunch!
- Slather it on Sundried Tomato and Hummus Toast for an afternoon pick‑me‑up, or
- Add a generous swipe to your next vegan clubhouse sandwich to take it to the next level.
- You can even swirl a spoonful into these Sundried Tomato & Broccoli Vegan Egg Bites for a protein‑packed breakfast that actually tastes exciting!
Wait, so no dairy?!
You heard that right! This sundried tomato basil pesto is totally dairy free, but don’t worry, it still tastes amazing!
The secret weapon?! Nutritional yeast! It adds slightly cheesy, umami-packed flavor without a lick of dairy!
Sunflower Seeds Stole the Show!
Let’s be real, even adding a few pine nuts to this sundried tomato pesto could totally break the bank these days. So I tested this recipe a few times to find the perfect replacement that still gives that creamy crunch at a fraction of the cost!
I landed on raw, unsalted sunflower seeds! They’re budget‑friendly, creamy, and full of earthy flavor. But I also tested this sundried tomato pesto with raw, unsalted cashews, and they were seriously delicious, so feel free to use whichever you have on hand!
Chances are you’re gonna have some leftover sundried tomatoes after making this pesto, and I HIGHLY recommend using them in my Easy & Healthy Sundried Tomato and Chickpeas Casserole. It’s super easy to make with only 10 minutes of active cooking time; the rest is just popping it in the oven to cook!
Let’s Whip Up Some Pesto!
I made this sundried tomato pesto recipe in my Vitamix using the food processor attachment, but any food processor that’s small enough to handle a smaller batch of pesto will do the trick! I’ve even tested this recipe using just my blender, and while you do have to scrape down the sides a few times while blending, it still works!
Vegan Sundried Tomato Basil Pesto with Sunflower Seeds
Equipment
Ingredients
- 1/2 cup sundried tomatoes
- 1/2 cup packed basil
- 1/4 cup raw hulled sunflower seeds
- 1/4 cup nutritional yeast
- 1/2 lemon juiced
- 1/4 cup plus 2 tbsp olive oil
- 1 clove garlic
- 1/2 tsp salt
Instructions
- Add all ingredients to your food processor and blend until smooth.
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