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Vegan Brazil Nut & Sun-Dried Tomato Pesto (Video)

This vegan pesto recipe is very quick to make and can be used in a huge variety of ways which I’ll outline here.

Dairy-free pesto made with sun-dried tomatoes and brazil nuts from The Free From Fairy

I’m pleased to share this simple vegan pesto — a versatile, flavourful sauce that comes together in minutes. Make a jar and you’ll always have a quick, tasty option for meals or snacks.

Vegan pesto with sundried tomatoes and brazil nuts.

How can you use vegan pesto?

This vegan pesto works well across many dishes and diets. Ideas include:

  • Tossed with pasta for a quick supper
  • Mixed through roasted vegetables and pasta
  • Stirred into roasted vegetables and quinoa with a can of beans for a hearty salad
  • Swirled through scrambled eggs (not vegan)
  • Spread over an omelette and topped with cheese for a speedy ‘pizza’ (not vegan if dairy cheese used)
  • Spread on a pizza base instead of tomato sauce
  • Heated and stirred into canned tomatoes as a base for pasta sauce, bolognese or pizza sauce
  • Smeared on fish fillets, topped with breadcrumbs and baked (not vegan)
  • Coating for chicken pieces before breading and baking to make nuggets (not vegan)
  • Thinned with olive oil and used as a salad dressing

The possibilities don’t end there — it’s great as a dip, sandwich spread or stirred into soups for extra depth.

Vegan pesto recipe by the Free From Fairy.

Making pesto at home lets you control the ingredients and adjust flavours to your taste — no preservatives, just fresh ingredients and wholesome goodness. Ready in minutes, it stores well so you can grab it for lunches and last-minute dinners.

If you enjoy this recipe, try making variations by swapping nuts, adding roasted peppers, or increasing garlic and lemon to suit your palate.

Make sure you pin my vegan pesto recipe…

Make this vegan pesto with a handful of ingredients, then use it in all manner of recipes. So simple and so tasty!

Vegan pesto with sundried tomatoes and brazil nuts.

Vegan Pesto: Brazil Nut & Sun-Dried Tomato

Gluten-Free, Dairy-Free, Egg-Free, Soya-Free, Sugar-Free
5 from 2 votes
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Author
Vicki Montague – the Free From Fairy

Ingredients

  • Large handful brazil nuts
  • 6 sun-dried tomatoes in approx 3 tbsp olive oil
  • 1 clove garlic – peeled
  • Large handful of basil leaves – washed
  • Squeeze of lemon juice
  • Optional additional olive oil to reach desired consistency

Instructions

  • Place the brazil nuts, sun-dried tomatoes (with their oil), garlic, basil and a squeeze of lemon into a hand chopper or blender.
  • Pulse until you reach your desired texture. Add extra olive oil if the pesto is too thick.
  • Transfer to a clean jar and store in the fridge for up to two weeks. Use a clean spoon each time to keep it fresh.
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I’ve shared this recipe with Free From Farmhouse and FreeFromFridays.