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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
Author Vicki Montague - the Free From Fairy


  • Large handful brazil nuts
  • 6 sundried 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


  1. Place all the ingredients except the additional olive oil into a hand held chopper or blender
  2. Pulse until you reach your desired consistency then add more olive oil if too thick
  3. Store in a clean jam jar in the fridge for a couple of weeks