Vegan Tomato Pesto Salad with Sun Wheat

5 from 7 votes
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 771 kcal


  • 1 piece Clove of garlic
  • 1 handful Basil leaves
  • 2 tbsp Chopped almonds
  • 80 ml Olive oil
  • Salt and pepper to taste
  • 3 piece Tomatoes
  • 1 piece Onion
  • A little white wine vinegar to taste
  • 1 pack Uncle Ben’s Sun Wheat Tomato & Basil


  • Peel and roughly chop the garlic. Mix the basil, garlic, almonds and olive oil into a pesto. Then season with salt and pepper.
  • Wash tomatoes, remove the stems and cut into slices. Peel the onion and cut into rings.
  • Mix the tomatoes and onions with the pesto and season with vinegar, salt and pepper. Heat Uncle Ben’s Sun Wheat Tomato & Basil according to the instructions on the packet and serve with the tomato pesto salad.
  • Tip 4: If you like, you can garnish everything with a few basil leaves.


Serving: 100gCalories: 771kcalCarbohydrates: 2.3gProtein: 9.2gFat: 81.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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