Sun-Dried Tomato, Spinach, and Basil Pesto
Vegan, Gluten Free
Yield: about 1 cup
  • 3/4 cup oil-packed sun-dried tomatoes
  • 1/2 cup packed fresh basil
  • 1/2 cup packed spinach
  • 3 tablespoons olive oil (or oil from the tomatoes)
  • 3 tablespoons nutritional yeast
  • 1 clove garlic
  1. Process all ingredients in a food processor until a paste is formed. Toss with pasta, use as a sandwich spread, or enjoy however you'd like.
Nutrition Information
Serving size: 2 tablespoons Calories: 70 Fat: 7g Saturated fat: 1g Trans fat: 0g Carbohydrates: 3g Sugar: 0g Sodium: 30mg Fiber: 1g Protein: 1g Cholesterol: 0mg
Recipe by Handful of Raspberries at