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Sun-Dried Tomato Pesto (Parve)

Sundried tomato pesto non dairy

This pesto gets it kick from sun-dried tomatoes rather than nuts or cheese and will keep in the fridge for 3 to 4 weeks.

Keep it on hand to liven up sandwiches, chickens, fish, pasta, anything goes. 

  • Duration
  • Prep Time
  • ½ cupServings


  • 2 cups sun-dried tomatoes, soaked briefly in warm water and squeezed thoroughly dry (Make sure not a drop of liquid remains --leaving any moisture will result in a soggy dish)
  • 1 large bunch basil, all tough stems removed (about 2 cups, packed)
  • 1 large bunch flat-leaf parsley, leaves and stems (about 1 cup, packed)
  • 1 head garlic, all cloves peeled
  • 1 cup extra virgin olive oil
  • Kosher salt and freshly cracked black pepper to taste


  1. In a food processor, combine the tomatoes, basil, parsley, and garlic. Process, adding the oil gradually through the feed tube. Add salt and pepper to taste.
  2. Transfer the pesto to clean, wide-mouthed glass jars and refrigerate.
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