Start by draining your sun dried tomatoes if they’re packed in oil. For WFPB version, soak in hot water for about 20 minutes until softened. Place in food processor.

Add fresh basil leaves, pine nuts, and minced garlic to the food processor. If using fresh oregano, add it now. Measure and add vegan parmesan or nutritional yeast.

Pour in extra virgin olive oil and blend to achieve a smooth, creamy consistency. Add more oil or a splash of water if needed.

Pulse until all ingredients are well combined. Scrape down sides as needed for a homogeneous sauce.

Taste and add sea salt according to preference. Blend briefly to incorporate.

Transfer to a clean jar, seal tightly, and store in the refrigerator. Allow to reach room temperature before serving.