04/17/2026
5-Minute Sun-Dried Tomato Pesto
1 cup sun-dried tomatoes, just the dried tomatoes, no oil (approximately 4oz)
1/2 cup raw cashews, unsalted, (can sub almonds)
1/3 cup fresh parsley
1 clove garlic, peeled and smashed
1/2 tsp Himalayan sea salt, (to taste, omit if using sun-dried tomatoes that already include salt)
1/4 tsp black pepper
1/4 tsp red pepper flakes, (optional)
1 tbsp lemon juice, (about 1/2 small lemon)
3/4 cup olive oil, (+ more to reach desired consistency)
1. Add all of the ingredients except the olive oil to a food processor. Note – Most sun-dried tomatoes are already salted, so check the ingredients and omit the salt if needed. You can add salt to taste as needed at the end.
2. Pour in 1/2 cup of the olive oil. Pulse to make a thick paste, scraping the sides if needed to get all of the ingredients processed.
3. With the lid on, turn on the food processor and slowly pour in additional oil (approximately another 1/4 to 1/2 cup) to reach your desired consistency. Use less oil for a thicker, paste-like consistency, more oil to thin it out.
4. Taste and season with any additional salt/parsley/lemon juice as desired.
5. Store in an airtight container in the fridge for up to one week. Can also be frozen for 3+ months.
*Reference your nutrition guide for serving sizes*