The most delicious Vegan Oil-free Sun-dried Tomato Pesto with Crispy Smashed Potatoes is bursting with so much flavor and texture! It is a dish you can serve to impress your guests and it is totally plant-based and healthy! It is also nut-free!
SUN-DRIED TOMATO PESTO WITH SMASHED POTATOES
There are lots of pestos I’ve created over the years. Like this Spinach Pea Pesto, Kale Pesto Pasta, BBQ Pesto and Spinach Arugula Pesto. Well, this sun-dried tomato pesto is off the charts delicious! Yet, unlike traditional pesto, that is filled with oil and parmesan cheese, my version is vegan, nut-free and oil-free! But don’t you worry, it is not lacking in flavor or texture one bit. I was eating it straight out of the blender. But then I topped it onto some crispy smashed oven-baked potatoes and was in complete heaven.
HOW TO MAKE SUN-DRIED TOMATO PESTO
Add the sun-dried tomatoes to a bowl and pour boiling water over the top enough to fully submerge them. Soak for 30 minutes and then drain the soaking liquid into ANOTHER BOWL, not the sink!
Add 1 cup of the soaking liquid to a Vitamix or a food processor. I used my Vitamix for this and challenging to blend, which required lots of stopping and scraping since the tomatoes are so chewy, they do get stuck a lot. It works, but just takes several minutes. While I haven’t tested with a food processor, I’m sure it would work as well, probably much easier.
Add the soaked tomatoes, nutritional yeast, garlic, sunflower seeds or pine nuts, red pepper flakes and 1/8 teaspoon salt and blend, starting on low and increasing speed, until smooth and thick like a pesto, stopping to scrape the sides multiple times until there are no longer chunks of tomato.
Now, this is where the magical final flavor component happens. Fresh basil! It is next level, so do not omit. Once it is pretty smooth and thick, add the basil and process again on slow until it’s smooth. I blended it repeatedly, scraping in between, until it was nice and smooth.
HOW TO MAKE SMASHED POTATOES
While the tomatoes are soaking, add the potatoes to a large pot filled with water at least 2 inches above the potatoes. Bring to a boil and once boiling, cook 15-20 minutes until fork tender.
Drain the potatoes and let cool a bit until you can safely handle them. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.
Add the potatoes to the pan and mash each one down gently to about 1/2 inch thick, using a spatula (I used a metal spatula). It’s ok if some of the edges break up, just push them back together.
Salt and pepper each potato well. Remember, potatoes need seasoning! If you don’t want a strong pepper flavor, add just a small amount.
Bake for 15 minutes, remove the pan and spread about a tablespoon or so of the pesto on top of each potato.
Turn the oven to broil LOW and bake another 10-15 minutes or until the edges of the potatoes are getting really golden brown.
Crispy, golden edges, creamy potatoes and a wonderfully, rich sun-dried tomato pesto on top. So much flavor! Enjoy.
You can also use this vegan sun-dried tomato pesto on pasta or spread on pizza, as it would be delicious on anything!
OTHER VEGAN DISHES TO TRY FOR TOMATO LOVERS:
- Vegan Chickpea Tomato Ragu Sauce
- Lazy Day Vegan Tomato Bisque
- Vegan Stuffed Ricotta Shells With Spinach
- Tomato Rice Vegetable Soup
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Sun-Dried Tomato Pesto with Smashed Potatoes
Ingredients
- 3/4 cup (53g) sun-dried tomatoes (dried in a bag, not in oil)
- 1 cup of the soaking liquid from the sun-dried tomatoes
- 2 teaspoons (4g) nutritional yeast (I highly recommend this Sari brand for the best flavor-it is non-fortified with no nasty vitamin taste)
- 2 medium cloves garlic, minced
- 1 tablespoon pine nuts (IF ALLERGIC, JUST OMIT)
- 1/2 to 1 teaspoon maple syrup or agave (this helps to balance out the acidity of the tomatoes)
- 1/4 teaspoon red pepper flakes
- 1/8 teaspoon fine salt
- 1 packed cup (15g) fresh basil leaves
- 800g or 1.5 lb bag baby gold potatoes
Instructions
- Tip: You can make the pesto the day before you want to eat these to save time if you like. Add the tomatoes to a bowl and pour boiling water over the top enough to fully submerge them. Soak for 30 minutes to an hour (the longer, the easier to blend) and then drain the soaking liquid into ANOTHER BOWL, not the sink!
- While the tomatoes are soaking, add the potatoes to a large pot filled with water at least 2 inches above the potatoes. Bring to a boil and once boiling, cook 15-20 minutes until fork tender.
- Drain the potatoes and let cool a bit until you can safely handle them. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.
- For the pesto, add 1 cup of the soaking liquid to a Vitamix or a food processor. I used my Vitamix for this to get it really smooth. It gets quite thick, so you will need to stop and scrape a couple of times during blending. It works, but just takes several minutes. While I haven't tested with a food processor, I'm sure it would work as well
- Add the soaked tomatoes, nutritional yeast, garlic, pine nuts (if using), maple syrup, red pepper flakes, and 1/8 teaspoon salt and blend, starting on low and increasing speed, until smooth and thick like a pesto, stopping to scrape the sides multiple times until there are no longer chunks of tomato. Refer to photo in post. Once it is pretty smooth and thick, add the basil and process again on slow until it's well incorporated. I blended it over and over until it was nice and smooth, but thick, like in the photo. (It makes 1 1/4 cups pesto)
- Taste the pesto and add more salt if needed and/or syrup if it is too acidic for you.
- Add the potatoes to the pan and mash each one down gently to about 1/2 inch thick, using a spatula (I used a metal spatula). It's ok if some of the edges break up, just push them back together.
- Salt and pepper each potato well. Remember, potatoes need seasoning! If you don't want a strong pepper flavor, add just a small amount.
- Bake for 15 minutes, remove the pan and spread about a tablespoon or so of the pesto on top of each potato.
- Turn the oven to broil LOW and bake another 10-15 minutes or until the edges of the potatoes are getting really golden brown, as pictured. Be careful to watch the parchment paper so that it doesn't get too brown towards the end. Serve immediately!
My son said this pesto was the best he’d ever tasted. I’d have to agree! Thanks for another winning recipe. X
woohoo, that is so amazing!
This is such a tasty recipe!! Thank you.
I am so thrilled and surprised to find a no-oil AND vegan sun-dried tomato pesto recipe! Thank you!! Will definitely try this out.
On the smashed potatoes: I used to make these with fingerling potatoes. I’d microwave them until cooked, then cool and refrigerate in bulk until use. When ready to finish them I’d smash them gently with a mallet (potatoes between 2 pieces of waxed paper) and cook in a panini press that I bought just for this use. They came out nice and crispy without oil. Loved them! But I was only making a meal for one, so….
I put salsa verde on mine. I can imagine they’ll be out of this world with your fabulous recipe, though.
Oh that sounds amazing! Let me know after you try them!
Definitely easier in a mini food processor/chopper – wouldn’t work in a regular sized/large food processor, as there isn’t enough quantity.
Excellent recipe!
Wow, thank you, Nimisha! Will definitely try this in my Mini-Prep!
I’m looking for an impressive hors d’oeuvre to take to a party hosted by a gluten free friend. These look fabulous & im sure would taste great! But my contribution needs to be finger-food. Can these work?
Hi Janis! These might be a big messy since the potatoes are delicate. I eat them with a fork, not my hand!
This was delicious!! I made the pesto one night (and first used it as an addition to some avo toast) but topped it on the smashed potatoes tonight when I had more time. Yum! I had a side of roasted asparagus with just lemon juice and pepper. I am making an effort to remove added salt from my diet so I made both the pesto and potatoes (and asparagus) without salt and still… yum! I did add just a teeny bit of miso to the pesto but I don’t think it needed it. The sun-dried tomatoes hold their own! Thanks for the great recipe as always!
So very happy to hear you loved this Laura, thank you for the review!
Made this recipe for dinner yesterday. My company, who are not plant based loved it! Came together easily. Used my food processor. Thanks for all your wonderful recipes Brandi!
So happy to hear that Nancy, thank you so much for the lovely review!!
Regular gold potatoes and not sweet potatoes? Am I on the wrong site? Is this not Vegan8, Brandi? Just kidding! The recipe sounds wonderful (love sundried tomatoes)> Just will need to decide whether to put on pasta or potatoes. Probably the potatoes will win out since I do lots of pasta and because it is too much fun to say you are having “smashed potatoes” (anyone can have mashed potatoes, but only a select few have smashed!).
I’m actually addicted to Kroger’s small blue/purple potatoes. Do you think they would work as well? I guess the color contrast would be prettier with the gold.
And guess what? My library system (finally) has your cookbook on order. Took long enough, but at least they have seen the light. Doesn’t matter to me since I own your cookbook, but nice for other people who don’t know your blog and will stumble onto this.
Sorry I’m just seeing this Ellen, it was a busy weekend! LOL! Yes, same Brandi! You are at the right place 😉 I like gold potatoes almost as much as sweet and eat them weekly, I guess I just don’t use them in enough of actual recipes I post, haha. Oh yes, I tried this on pasta too and it’s divine! I even drizzle some of a bagel with cream cheese, oh my word, so delicious! Hmm, not sure about the purple potatoes, their flavor is pretty different in my opinion. The gold have a butter taste almost, so it goes so well with the pesto!
Oh that is so wonderful to hear about your library! Thank you so much for sharing Ellen!
It was fabulous! And now I have a new love: little gold potatoes. So flavorful and easy to make. Served with a side of sauteed spinach. I’m so glad you don’t have potato phobia like so many people who seem to think that carbs are bad and potatoes are the worst of all carbs!
That’s so wonderful to hear Ellen, thank you so much for coming back and letting me know! Totally agree, potatoes are a health food!
This look absolutely delicious!
So kind, thank you!
Just made this for my lunch. Soooo good! Full of flavour and nutrition.
I made the pesto in a “Nutra Bullet” (that’s we call it in Australia), which worked very quickly and very well.
As I was impatient, I cooked the potatoes in the microwave, squashed them and dry fried them in a non-stick pan for a few minutes.
I now have a jar of your wonderful pesto in the fridge which will be put to good use. Thank you.
Yay Trudi! So very happy you loved it!! Thank you for making it. Would you mind star rating the recipe as well? They are so helpful to me, thank you so much!
5 stars Done…
I love pesto and adore sun dried tomatoes. As a vegan who recently suffered from severe Vitamin B12 deficiency, in part because I had inadvertently stopped using nutritional yeast regularly, I question your recommending that people forego the fortified version of nutritional yeast. I’ve never noticed a “nasty vitamin taste,” but I surely noticed the severe symptoms that resulted in part from my cutting back on using fortified nutritional yeast.
This is my personal preference of nutritional yeast (for taste purposes as noted), you will obviously need to use whatever brand you feel is best for your own personal reasons. I do not use nutritional yeast in 95% of my recipes, so it’s very rare that I use the ingredient. But back when I use to use it more often, the synthetic yeasts would make me very nauseous and I wasn’t a fan of the vitamin taste. Finding the sari brand was a wonderful change. In addition, since my most popular recipe on my blog for years is my Best Vegan Garlic Alfredo, which uses much more nutritional yeast, I’ve had many readers over the years complain of the same chemical vitamin taste of synthetic brands would leave to the alfredo and ask for recommended brands. I always try to recommend brands to readers to be helpful, but it’s of course just a recommendation, not a requirement to the recipe. I also take a vitamin B12 supplement each day for my vitamin b needs since yeast is not a prominent ingredient in my household (due to triggering gout in my husband), so it’s not something we rely on for vitamin needs anyways.
I love smashed potatoes!! And sun dried tomatoes! So this literally looks perfect!
This looks amazing!!!!! Pesto is my weakness!😉
Thank you so much Laura!