Prepare your sun dried tomatoes. If using oil-packed tomatoes, drain them well; if using plain, soak in hot water for about 20 minutes until rehydrated.

In a food processor, add the prepared sun dried tomatoes, fresh basil leaves, pine nuts, grated garlic, vegan parmesan, and extra virgin olive oil. Optionally, add fresh oregano.

Pulse a few times, then blend on high speed for about 30 seconds. Stop to scrape down the sides, checking for a creamy consistency.

If too thick, gradually add reserved water or olive oil until you reach desired texture.

Taste and adjust seasoning with sea salt, mixing again until fully incorporated.

Transfer the pesto sauce into a clean jar or container. Store in the refrigerator for up to a week.