This sun-dried tomato pesto is lower fat, oil free, and ridiculously creamy. I don’t know why it works but it does, and I’ve learned not to question such wonders. I simply take them in stride. This will be my message of the day for you to sew on a pillow. I welcome miracles with open arms, a grateful heart, and a shiny spoon. Dedicated with love to Angela. She was the one who made me fall in love with sun dried tomatoes many a day ago. I tip my hat to you Angela, your talent, and your beauty inside and out!

The World’s Healthiest Sun Dried Tomato Pesto


1/2 cup

Cooking Time




  • 1/3 cup mashed avocado flash
  • 1 teaspoon minced garlic
  • 1 Tablespoon lemon juice
  • 1 cup tightly packed basil (I used some beautiful fresh baby spinach and it turned out fabulously.)
  • 2 tablespoons sun dried tomatoes (not oil packed; see note below)
  • 1-2 Tablespoons almond milk, as needed
  • salt and pepper, to taste


  1. In a food processor, puree the avocado until extra smooth.
  2. Then add in the minced garlic and lemon juice and pulse until combined.
  3. Add in the basil leaves and sun dried tomatoes and puree until thoroughly blended, then add the almond milk one tablespoon at a time until you reach that luscious pesto consistency you dream about.
  4. Salt and pepper so that your tastebuds smile and serve!

    Nutritional Information

    Fat - 1.5g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.