Sun Dried Tomato Pesto

by Kelly Cohen 1 min read

Sun Dried Tomato Pesto

From holistic health coach and chef Kelly Cohen, author of My Organic Diary.

Sun dried tomato pesto, what an interesting combination! It’s the ideal topping for any kind of dish: here I tried it with some simple vegetables pasta, was delish!

In this recipe, we omit the parmesan, usually used to make pesto. Instead, we are using some cashews nut to get a creamy texture. We soak them for at least one hour. They will add a smooth texture to the pesto that doesn’t have cheese.

For this recipe, I like to use my kitchen aid food processor. The bowl is very convenient to scrap. You will need a powerful blender to mix your pesto perfectly.

Serves: 2

  • ½ cup cashews, soaked for minimum 1 hour
  • ⅓ cup pine nuts
  • 1 cup sun dried tomatoes
  • 1½ cup fresh basil, rinsed
  • 2 garlic cloves
  • ½ cup filtered water
  • ⅓ cup olive oil
  • 10 grape tomatoes, rinsed
  • Salt & pepper to taste


  1. Add all ingredients in a food processor.
  2. Blend for 5 minutes until well combined.
  3. If the texture is not smooth enough, add more water.
  4. Top on your favorites dishes.
  5. Keep refrigerated for up to 4 days.
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