The Flaming Vegan

A Vegan and Vegetarian Blogging Extravaganza

Maggie's Rocking Red Pesto
Facebook Tweet Google+ Pinterest Email More Sharing Options

Maggie's Rocking Red Pesto

 Those of you who regularly read and vote for my recipes (thank you, friends!) will probably have noticed a recurring sun-dried tomatoes theme in the ingredients. I discovered them fairly recently and I have become a bit addicted to them, which is why they keep finding their way into my cooking! That's how this recipe came about: I had half a jar of the sun-dried tomato paste to use up, and it occurred to me it would be a great quick meal to make it into a vegan red pesto, and serve with spaghetti.

As is usually the case with my impromptu dishes, I already had all the other ingredients at home, in my cupboard, and the basil came from the plant on my kitchen mantelpiece. It's so quick – you can either just put it all in your blender, or it doesn't take long to chop and mash by hand, as I did ( because I can't always be bothered to wash the blender out afterwards!) I toast the pine-nuts, which gives it that little extra je-ne-sais-quoi. It makes a ridiculously tasty pesto sauce, which you can serve with pasta, bread, vegetables...Anything you like really, very versatile and dee-lish-us!!

Ingredients (Makes about 2 servings of pesto sauce )

⅔ cup/150 g sun-dried tomato paste, or sun-dried tomatoes in oil, mashed

1 clove garlic, minced

1 large handful of fresh basil leaves, finely chopped

2-3 tablespoons of extra virgin olive oil

100g/½ cup pine-nuts, toasted

Salt and black pepper to taste

1 ½ teaspoons of nutritional yeast


1) Toast the pine-nuts in a dry pan until lightly browned.

2) Chop the basil leaves and garlic clove finely, and mash  the sun-dried tomatoes into a puree, if using whole ones.

3) Add pine-nuts and mix and pound all ingredients in a large bowl until you get a paste.

4) Alternatively, skip steps 2) and 3) and put everything in a blender and whiz it round for about a minute, until it forms the pesto paste.  Done!

If you have any over (after you have finished smothering your pasta, bread, etc. with it and pigging out!) it will keep in a closed jar in the fridge for about 7 days.

Enjoy, let me know what you think! Your votes and comments are much appreciated.


Photo courtesy of

Healthy Snacks Delivered Monthly

Leave a Comment

  1. BuddhasDelight
    mmm! i do like your rockin red pesto. voted!
    Log in to reply.
  2. Zack
    This looks really cool! Cannot wait to try it, love the sun-dried tomatoes
    Log in to reply.
  3. Akanksha
    Log in to reply.
  4. Roopam
    Aha...that's a nice recipe...I always felt sun dried tomatoes can be used more than they are...voted!
    Log in to reply.
  5. Anita Vegana
    Thanks to you, I've discovered sun-dried tomatoes and will love them forever. You can keep writing recipes with that ingredient. I love them. I voted.
    Log in to reply.
  6. SnakeWitch
    Beautiful recipe, Maggie - as usual! Voted! Don't forget to stop by my new article about where vegetarians are across the world! Cheers!
    Log in to reply.
  7. Shabs Online
    Shabs Online
    Cool...tomatoes and favorite of ingredients.........mus b soooo yummy....n healthy too.. Great post...Voted! :)
    Log in to reply.
  8. kristo
    Wow, I have never heard of this, but it sounds amazing! Sun dried tomato and basil is one of the best things ever!
    Log in to reply.


Connect with The Flaming Vegan

Sign Up to Vote!

10 second sign-up with Facebook or Google

Already a member? Log in to vote.