You love pesto, so do we! Sarah Lippincott, R.D. and Nutritionist from Good Clean Fun Nutrition shares her Vegan and Nut-Free Sundried Tomato Basil Pesto recipe allowing you to make pesto for all of your guests even if they are vegan or have a nut allergy! And the basil and sundried tomato combo make this the perfect red and green holiday dish!

Cook pasta according to box and toss with 1 tablespoon of olive oil to prevent sticking (optional). Blanche cauliflower using pasta water.

Puree basil, garlic, sunflower seeds, 3 tablespoons olive oil and sundried tomatoes to desired consistency in food processor. Top pasta with cauliflower and pesto, mix and chill in the fridge. Take out an hour before serving to bring to room temperature. Happy holidays and enjoy!

Makes 8 servings. Per serving: 368 calories, 17 g total fat, 2 gm saturated fat, 47 gm carbohydrates, 13 gm protein, 8 mg sodium, 3 gm dietary fiber, 0 mg cholesterol

Back to recipes

Scroll Up