Drain the sun dried tomatoes if they’re packed in oil. If using plain tomatoes, soak them in hot water for about 20 minutes until softened.

Measure out the remaining ingredients needed for the Sun Dried Tomato Pesto Sauce.

In a food processor, combine the drained sun dried tomatoes, fresh basil, toasted pine nuts, garlic, and vegan parmesan. Drizzle in the extra virgin olive oil or reserved soaking water.

Continue processing the mixture until it reaches your desired consistency. Adjust with more olive oil or reserved soaking water if too thick.

Taste and adjust the seasoning with a pinch of sea salt.

Transfer the pesto to an airtight jar for storage. Refrigerate for up to a week.