Sun Dried Tomato & Cashew Pesto
Prep time
Cook time
Total time
Serves: 1 cup
  • 13 sun dried tomatoes*
  • ½ cup cashews
  • ½ cup tightly packed basil
  • 1 clove garlic
  • 1 tsp apple cider vinegar
  • ¼ cup olive oil
  • sea salt
  • pepper
  1. Soak the sun dried tomatoes in water for 2 hours, do not discard the water.
  2. One the tomatoes are ready, blend in a food processor with the cashews, basil, garlic and vinegar.
  3. Use 5 tablespoons of the water that was used to soak the tomatoes and add to the processor. Keep pulsing and gradually add the olive oil. Salt and pepper to taste.
  4. Store in a jar and keep in the fridge!
*you could use sun dried tomatoes packed in oil, in which case you wouldn’t need to soak them beforehand.
Recipe by Mari Jasmine at