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Easy Appetizer Recipe for Gluten-Free Vegan Pesto

March 16, 2013

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Last month we shared tips for being social when you have a food allergy, including offering to bring a dish to a gathering, or hosting your own! As food allergies to dairy, gluten, and soy become more common, there’s a rise in demand for allergy-free recipes. The good news is that there are many free, readily available resources dedicated to an allergy-free lifestyle.  

Integrative Nutrition student Juarline Stavrinos, mother of two, started a website to share the allergy-free recipes she makes at home for her family. Whether you have food allergies yourself, or know someone who does, this recipe is a great way to please a group without sacrificing an ounce of delicious flavor. 

Allergy-Free Sun-Dried Tomato Pesto 


• 2 oz fresh basil

• ¼ cup olive oil

• 2 cloves of garlic

• 4 oz sun dried tomatoes

• 1/8 tsp pepper

• ¼ tsp salt

• 1 loaf of gluten free bread 


  1. Preheat the oven to 400 degrees.
  2. Brush the bread with olive oil and bake for 10 min (or until crisp).
  3. Add basil, garlic, sun-dried tomatoes, salt, and pepper to your food processor.
  4. Turn power on low, and slowly add olive oil until it becomes a thin paste.
  5. Spread pesto on the crostini or toss with your favorite pasta. 

What’s your favorite allergy-free recipe?