Vegan and Nut-free Sundried Tomato Basil Pesto

20 Minutes or less, 30 Minutes or less, 45 Minutes or less, 60 Minutes or less, 90 Minutes or less, American, Christmas, Cold Dishes, Dairy-free, Easy Clean-up, Easy Prep, Heart healthy / DASH diet, Lunch, Make-ahead, Packable, Parties / Feed a crowd, Recipes, Short, Sides, Vegan, Vegetarian

Vegan and Nut-free Sundried Tomato Basil Pesto

You love pesto, so do we! Sarah Lippincott, R.D. and Nutritionist from Good Clean Fun Nutrition shares her Vegan and Nut-Free Sundried Tomato Basil Pesto recipe allowing you to make pesto for all of your guests even if they are vegan or have a nut allergy! And the basil and sundried tomato combo make this the perfect red and green holiday dish!

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Vegan and Nut-free Sundried Tomato Basil Pesto

Prep Time 20 minutes

Servings 8 Servings

Calories 368 kcal

Ingredients

1 lb. box of uncooked whole wheat pasta
1 cup cauliflower
1 large bunch of basil
1 small garlic clove
1 cup of raw unsalted sunflower seeds
4 tbsp of olive oil 3 tbsp for pesto, 1 tbsp to keep the pasta from sticking
¼ cup sundried tomatoes optional

Instructions

You love pesto, so do we! Sarah Lippincott, R.D. and Nutritionist from Good Clean Fun Nutrition shares her Vegan and Nut-Free Sundried Tomato Basil Pesto recipe allowing you to make pesto for all of your guests even if they are vegan or have a nut allergy! And the basil and sundried tomato combo make this the perfect red and green holiday dish!
Cook pasta according to box and toss with 1 tablespoon of olive oil to prevent sticking (optional). Blanche cauliflower using pasta water.
Puree basil, garlic, sunflower seeds, 3 tablespoons olive oil and sundried tomatoes to desired consistency in food processor. Top pasta with cauliflower and pesto, mix and chill in the fridge. Take out an hour before serving to bring to room temperature. Happy holidays and enjoy!