Begin by thoroughly draining the sun-dried tomatoes if using those packed in olive oil. If using plain tomatoes for a Whole-Food Plant-Based approach, soak them in hot water for 20 minutes until softened. Gather your fresh basil leaves, pine nuts, and garlic cloves.

In a food processor, add your drained sun-dried tomatoes, fresh basil leaves, and pine nuts. Toss in the garlic cloves and vegan parmesan, along with the optional fresh oregano. Drizzle in a couple of tablespoons of extra virgin olive oil, ensuring that the mixture has enough lubrication for smooth blending.

Pulse the food processor until the mixture starts to combine. Gradually blend on high speed for 30-45 seconds, until the pesto reaches your desired creaminess. If too thick, add a splash of water or more olive oil, one tablespoon at a time.

Once blended, taste your Sun Dried Tomato Pesto Sauce and adjust the seasoning as needed. Sprinkle in sea salt to enhance the rich flavors, mixing briefly in the processor to incorporate.

Transfer the pesto to a clean jar or airtight container. Smooth the top and drizzle a little extra olive oil over it to help seal in freshness. Store in the refrigerator for up to one week.