Gather all the ingredients listed above. Having everything in one place will make the process smooth and enjoyable.
If your sun-dried tomatoes are not packed in oil, soak them in warm water for about 20 minutes to soften. Drain and set aside.
In a food processor, combine the soaked sun-dried tomatoes, fresh basil leaves, garlic, vegan Parmesan cheese (or nutritional yeast), cashew nuts, fresh rosemary, salt, black pepper, and red chili flakes (if using).
While blending, slowly drizzle in the olive oil until the mixture reaches your desired consistency. You might need to stop and scrape down the sides a couple of times to ensure everything is well mixed.
Taste your pesto and adjust the seasoning if necessary. You can add more salt, pepper, or even a splash more olive oil if you prefer a thinner consistency.
Transfer the pesto to a jar or an airtight container and store it in the refrigerator. Use it within a week for the best flavor!
