AuthorJillian
DifficultyIntermediate

Sun dried tomato pesto is my favorite kind of pesto. If you've never had it - now's the time to give it a try! This vegan sun dried tomato pesto is ridiculously good! Serve it with gluten free pasta from Ancient Harvest, crispy golden chickpeas, and freshly sautéed broccolini for a meal that will make everyone's mouths water! The sun dried tomato vegan pesto uses cashews, pine nuts, garlic, and olive oil. A bit of nutritional yeast provides the cheesy flavor - you won't even notice there is no parmesan! Enjoy this easy vegan and gluten free meal today! Everyone will love it and they will definitely dive in for seconds!

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Yields6 Servings
Prep Time20 minsCook Time35 minsTotal Time55 mins
Sun-dried Tomato Pesto
Other Ingredients
1

Begin by boiling the cashews. You will do this by heating a small pot on the stove to medium high. Pour in 1 cup of water and cashews. Bring the entire pot to a boil. Once it’s reached a boil, cover with a lid and reduce temperature to low. Set timer to 20 minutes.

2

While waiting for cashews to boil, cook your Ancient Harvest pasta as instructed.

3

Then, heat a large skillet to medium high, pour in 1 tbsp of olive oil, broccolini florets and chickpeas. Season with salt and pepper. Saute until chickpeas are golden, about 10 minutes. Once cooked, set your pasta, broccolini, and chickpeas aside.

4

Once cashews are boiled (they will be tender and break easily), drain the water from them and pour them into a food processor. Then, add your olive oil, sun-dried tomatoes, pine nuts, nutritional yeast, garlic, onion powder, and salt. Blend on high until the cashews, pine nuts, and sun-dried tomatoes are broken down and the contents are blended together. It should take less than a minute.

5

Mix the sun dried tomato pesto with the cooked and cooled pasta, and the crispy chickpeas and broccolini. Serve warm or cool!

 

Ingredients

Sun-dried Tomato Pesto
Other Ingredients

Directions

1

Begin by boiling the cashews. You will do this by heating a small pot on the stove to medium high. Pour in 1 cup of water and cashews. Bring the entire pot to a boil. Once it’s reached a boil, cover with a lid and reduce temperature to low. Set timer to 20 minutes.

2

While waiting for cashews to boil, cook your Ancient Harvest pasta as instructed.

3

Then, heat a large skillet to medium high, pour in 1 tbsp of olive oil, broccolini florets and chickpeas. Season with salt and pepper. Saute until chickpeas are golden, about 10 minutes. Once cooked, set your pasta, broccolini, and chickpeas aside.

4

Once cashews are boiled (they will be tender and break easily), drain the water from them and pour them into a food processor. Then, add your olive oil, sun-dried tomatoes, pine nuts, nutritional yeast, garlic, onion powder, and salt. Blend on high until the cashews, pine nuts, and sun-dried tomatoes are broken down and the contents are blended together. It should take less than a minute.

5

Mix the sun dried tomato pesto with the cooked and cooled pasta, and the crispy chickpeas and broccolini. Serve warm or cool!

Vegan Sun-dried Tomato Pesto Pasta