Vegan Red Pesto

Watch How to Make it Here

This recipe starts at 08:56

Enjoy this delicious red pesto in a pasta, in a sandwich or wrap, or serve it with some crackers and vegetables to dip in.


Vegan Red Pesto

Recipe PDF

▸ ▹ Vegan, gluten-free, soy-free

Yield: approx. 1 cup Prep Time: 5 min Cook Time: 5 min Total Time: 10 min


½ cup (70 g) raw almonds

1 cup (55 g) sundried tomatoes

½ cup (120 mL) oil from jar of sundried tomatoes

⅓ cup (7 g) basil leaves, packed

2 cloves garlic

1 Tbsp (10 g) nutritional yeast

1 Tbsp (15 mL) fresh lemon juice

½ tsp salt

¼ tsp black pepper


  1. Heat a small pan over medium-high heat, and toast the almonds for 3 - 5 minutes until golden.

  2. To a food processor, add almonds, sundried tomatoes, oil, basil, garlic, nutritional yeast, lemon juice, salt, and black pepper.

  3. Blend on high speed until smooth, with little chunks remaining if desired. Enjoy!


Storage: the pesto can be stored in an air-tight container in the fridge for up to 5 days.


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❤ Sadia

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