Pecan and Sun-Dried Tomato Pesto

Name: Pecan and Sun-Dried Tomato Pesto
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1 cup (100 g) raw pecan halves; ¾ cup (90 g) sun-dried tomatoes (oil-packed preferred), drained if oil-packed, roughly chopped; 2 cups (50 g) fresh basil leaves, loosely packed, washed and dried; 3 cloves (15 g) garlic cloves, peeled and minced; ½ cup (120 ml) extra-virgin olive oil; 2 tablespoons (30 ml) fresh lemon juice; to taste sea salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A vibrant, nutty vegan pesto combining toasted pecans with tangy sun-dried tomatoes, fresh basil, and garlic. The pecans replace traditional pine nuts, adding richness and a subtle earthiness that complements the umami depth of sun-dried tomatoes. Use this as a pasta sauce, spread, or dip.

Prep: 15 min
Cook: 8 min
Wait: 5 min
Total: 28 min
Makes: 1½ cups (360 ml) pesto

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Steps

Before you start

Toast the pecans to unlock their flavor and reduce raw bitterness
If your sun-dried tomatoes are packed in oil, drain and reserve the oil to use in the pesto
Have all ingredients measured and ready before you begin processing

1
Toast the pecans
- Place 1 cup (100 g) raw pecan halves in a small skillet over medium heat.
- Toast for 3–4 minutes, stirring frequently, until fragrant and light golden brown.
- Watch carefully to prevent burning.
- Transfer to a plate to cool for 5 minutes.
- This reduces bitterness and deepens the nutty flavor.
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Ready when: Pecans smell nutty and turn light golden brown
Tip: Stir constantly—pecans scorch easily and will taste bitter if overcooked.
2
Combine pecans and sun-dried tomatoes
- Add the cooled toasted pecans and 0.75 cup (90 g) drained, roughly chopped sun-dried tomatoes to a food processor.
- Pulse 8–10 times until the pecans are broken into small pieces (texture should be chunky, not fine powder).
- This prevents the pecans from turning into butter.
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Ready when: Mixture is coarse and chunky with pecan pieces visible
Tip: Pulse in short bursts; continuous processing will make the pecans release their oils and turn into a pecan butter.
3
Add garlic and basil
- Add 3 minced garlic cloves and 2 cups (50 g) washed, dried fresh basil leaves to the food processor.
- Pulse 6–8 times until the basil is chopped and fully incorporated, but still maintains flecks of green.
- Do not overmix, which will bruise the basil and cause browning.
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Ready when: Basil is chopped and distributed throughout; bright green visible
Tip: Overprocessing basil oxidizes it, turning it dark and muting the fresh flavor. Use the pulse function only.
4
Add oil and lemon juice
- With the food processor running on low speed, slowly drizzle in 0.5 cup (120 ml) extra-virgin olive oil in a thin stream.
- Once incorporated, add 2 tablespoons (30 ml) fresh lemon juice.
- Process for 30 seconds more until the pesto is emulsified but still textured (not smooth like a paste).
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Ready when: Oil and lemon juice are fully combined; pesto looks emulsified and chunky
Tip: Adding oil slowly and while the processor runs helps create emulsion. If the pesto looks too dry, drizzle in a little more oil; if too loose, add a few more toasted pecans.
5
Season to taste
- Taste the pesto.
- Season with sea salt and freshly ground black pepper to your preference.
- Start with ¼ teaspoon salt and a pinch of pepper, then adjust.
- Remember that if you're serving the pesto with pasta or using it as a condiment, you may want it slightly undersalted, as salt will concentrate when stored.
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Ready when: Pesto tastes balanced with no raw garlic bite and pleasant acidity
Tip: Taste as you go. The lemon juice provides acidity that brightens the pesto, while salt enhances all the flavors.

Good to know

Tips

To use this pesto as a pasta sauce: toss 1½ cups (360 ml) pesto with 1 pound (450 g) cooked pasta and reserved pasta water (3–4 tablespoons / 45–60 ml) to loosen. The starch in the pasta water helps the pesto coat the noodles evenly.
For a creamier texture, stir in 2–3 tablespoons (30–45 ml) vegan yogurt or cashew cream (blend ½ cup / 75 g raw soaked cashews with ¼ cup / 60 ml water until smooth).
This pesto works beautifully as a dip for vegetables or breadsticks, a spread on sandwiches, or stirred into hummus for extra depth.
If your sun-dried tomatoes come packed in oil, save that oil and use it in place of some of the extra-virgin olive oil for even richer tomato flavor.

Make ahead

Store the prepared pesto in an airtight glass jar in the refrigerator for up to 7 days. You can also freeze it in ice cube trays and transfer the cubes to a freezer bag for up to 3 months. Thaw at room temperature before using. To prevent browning during storage, press plastic wrap directly onto the surface of the pesto, or drizzle a thin layer of olive oil on top.

Storage & reheating

Room temperature: Not suitable for longer than 2 hours. Refrigerator: Up to 7 days in an airtight glass jar. Freezer: Up to 3 months in ice cube trays or a freezer bag. Reheat by thawing at room temperature for 30 minutes, or transfer frozen cubes directly to warm pasta.

Substitutions

raw pecan halves → Walnuts or almonds (raw, then toasted). Walnuts add an earthier flavor; almonds are milder. Toast them similarly and use the same amount.
fresh basil leaves, loosely packed → Fresh mint or a mix of mint and parsley. Mint will make the pesto brighter and more herbaceous; parsley adds a peppery note. Use the same amount.
sun-dried tomatoes (oil-packed preferred) → Roasted red peppers (jarred or fresh roasted and patted dry). Roasted red peppers are sweeter and less intense. Use 0.75 cup (90 g) drained and roughly chopped.
fresh lemon juice → Red wine vinegar or balsamic vinegar. Use 1.5 tablespoons (22 ml) for a more acidic depth. Balsamic adds sweetness; red wine vinegar is sharper.