Oh My Veggies · by Nicole★ 5.0 (1)
Vegan Sun-Dried Tomato Pesto
NUTRITION · PER SERVING10M COOK
CAL 50%·PRO 38%
CARBS 41G16% OF CAL
11G FIBER10G OTHER19G TOTAL SUGAR
FAT 91G82% OF CAL
12G SAT79G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright sun-dried tomato pesto made with sunflower seeds, basil, spinach, and balsamic vinegar. Nut-free and vegan, versatile for pasta, sandwiches, and more.
condimentamerican⚙️ food processordairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 3/4 cup sun-dried tomatoes
- 1 cup lightly packed baby spinach leaves
- 1/2 cup lightly packed basil leaves
- 1/4 cup unsalted sunflower seeds
- 1 clove garlic (roughly chopped)
- Salt and pepper (to taste)
- 1/3 cup olive oil
- 1 tablespoon white balsamic vinegar (or regular)
At a glance
PER SERVING · TIME 10M
CAL 50%·PRO 38%
CARBS 41G16% OF CAL
11G FIBER10G OTHER19G TOTAL SUGAR
FAT 91G82% OF CAL
12G SAT79G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 1057mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2889mg
- Calcium
- 254mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1057MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.