Begin by draining the oil-packed sun dried tomatoes and placing them in a bowl. If using plain sun dried tomatoes, soak them in hot water for 20 minutes until they are rehydrated.

In a food processor, add the prepared sun dried tomatoes along with fresh basil leaves, pine nuts, vegan parmesan, garlic, and optional oregano. Pour in a generous splash of extra virgin olive oil.

Secure the lid and pulse the ingredients together until they form a uniform, smooth paste. If too thick, gradually add reserved soaking water or additional olive oil.

Taste your pesto sauce and season it with sea salt according to your preference. Blend briefly to incorporate any salt evenly.

Transfer the finished Sun Dried Tomato Pesto Sauce into a clean jar, ensuring it’s sealed tightly. Store it in the refrigerator for up to a week.