The Flaming Vegan

A Vegan and Vegetarian Blogging Extravaganza

Maggie's Rocking Red Pesto
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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
  1. BuddhasDelight
    mmm! i do like your rockin red pesto. voted!
  2. Zack
    This looks really cool! Cannot wait to try it, love the sun-dried tomatoes
  3. Akanksha
  4. Roopam
    Aha...that's a nice recipe...I always felt sun dried tomatoes can be used more than they are...voted!
  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.
  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!
  7. Shabs Online
    Shabs Online
    Cool...tomatoes and favorite of ingredients.........mus b soooo yummy....n healthy too.. Great post...Voted! :)
  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!


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