Sundried Tomato Pesto

A simple yet delicious recipe for you! Sometimes the simplest are the most tasty… Enjoy!

Prep+Cook Times: 8 min. | Level: Beginner | Serves: 6

Sundried Tomato Pesto


  • 12 pcs 100g Sundried tomatoes, in oil 

  • 4-5 sm. 300g Fresh tomatoes 

  • ¾ Cup 100g Almonds 

  • ¼ Cup 40g Sunflower seeds 

  • 3 Tbsp Nutritional yeast 

  • 2 lg. cloves Garlic, roasted or 1 tsp minced raw 

  • ½ tsp Salt or 1 tsp homemade stock paste 

  • taste Pepper 


  1. Put all ingredients into a food processor and blitz until you've reached your desired chunkiness of a pesto spread.

  2. Store in the fridge for up to 4 days.


When few ingredients are required in a dish, it is of more importance that each is 'optimal' in it’s own right. 

This is the perfect example of a dish that could taste completely unlike the same recipe if each ingredient was prepared differently. 

Sundried tomatoes are somewhat difficult to find without a ton of added frankenfoods. Try your best, as the fully dried, vac-sealed ones will be too tough for this recipe and are usually too concentrated in flavour to use as a 1-to-1 substitution. 

Ideally, the fresh tomatoes will be a combination of some super sweet, super ripe and therefore quite juicy ones, with also some less juicy - more 'commercial, not-quite-cardboard, ones so you don't end up with too much liquid. You could use all perfectly ripe and sweet ones if you pre-squished a bit of the juice out of them (save and drink) before adding them to the food processor. 

The almonds will ideally be activated. Activated almonds have a whole different taste and texture to them. Alternatively, you could toast some crushed almonds under the grill, along with the sunflower seeds until slightly browned instead. 

Garlic takes on such a gentler flavour without the 'sting' when roasted. It is easy to keep roasted garlic on hand in the fridge by baking a whole head (or 2) at a time, while the oven is on for other savoury things, for 35 minutes. Allow to cool just enough to 'pluck' each clove from it's skin and store in an airtight container in olive oil in the fridge for up to 4 weeks. Use the flavoured oil afterwards too. 

Salt. Have you ever tasted the difference between salts? You may not believe just how different they can be. Celtic salt is my personal favourite, but it is far more mild than table salt and slightly less still from Himalayan. All of my recipes are designed for either Celtic or Himalayan so using table salt could make it taste far too salty. 


As always, each person's taste preferences are different so be sure to taste and tweak as you wish. 

Other add-ins you may wish to include could be some fresh basil leaves, fresh parsley, roasted capsicum, or hand-cut olives. 

Serve on toast; in wraps; with crackers; on crispbread; in sushi; over pasta; through rice; on a salad; as a salad dressing; with steamed veggies; as a pizza sauce; or over spaghetti squash with some Macadamia parmesan. 

This dip/spread freezes well. Store in small containers so you can easily defrost only what you need at that time. 

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