Vegan Sun-Dried Tomato Pesto
This vegan sun-dried tomato pesto - inspired by a Southern Italian sun-dried tomato pesto - is punchy, rich and creamy. It comes together in the time it takes to boil and cook the linguine (the preferable pasta shape for optimum sauce collection) and can be stored and frozen for pesto as quick as the jarred stuff for when you need it the most.
150g sun-dried tomatoes
1 small clove garlic
½ tsp salt
½ lemon, juiced
30g olive oil
Bring a large pot of salted water to the boil. Cook the linguine until al dente - around 1 min less than the package directions.
Add the sun-dried tomatoes, basil, walnuts, salt and a clove of garlic to a food processor. Pulse the ingredients for 1-2 minutes, until they’ve completely broken down.
Add the olive oil and lemon juice, and continue to pulse the pesto until it comes together. Taste for seasoning and adjust to taste. Add the pesto to a large saucepan.
Add the cooked linguine to the pesto, along with 200ml of the pasta water. Stir the linguine into the pesto over medium heat for 2-3 minutes, until they’re glossy and coated in the pesto.
Serve the linguine topped with a drizzle of olive oil, freshly ground black pepper and vegan parmesan (optional).
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.