Instructions:

• Gather all your ingredients and measure them out. This will make the blending process smoother and quicker.
• In your food processor, combine the sun-dried tomatoes, fresh basil leaves, minced garlic, vegan Parmesan cheese (or nutritional yeast), cashew nuts, and fresh rosemary. Pulse a few times until the mixture starts to break down.
• With the food processor running, slowly drizzle in the olive oil. This will help emulsify the pesto and create a creamy texture. Continue blending until the mixture is smooth and well combined.
• Add salt, black pepper, and red chili flakes (if using) to the mixture. Pulse a few more times to incorporate the seasonings evenly.
• Taste your pesto and adjust the seasoning if necessary. You may want to add more salt, pepper, or even a bit more garlic depending on your personal preference.
• Transfer your Vegan Sun-Dried Tomato Pesto into an airtight container. If you’re not using it immediately, store it in the fridge for up to a week or freeze it for longer storage.