Pesto Veggie Burger with Sun-dried Tomato Aioli

I was a late-comer to the whole pesto scene. Well, to be completely honest, I was a latecomer to a lot of foods I eat today. But once I tiptoed to the pesto, I got out my ukulele and began singing it’s praises. Honestly? I wish I had a ukulele. Maybe someday. But for now what I have is this Pesto Veggie Burger with Sun-dried Tomato Aioli. As James Cromwell says, that’ll do.

Pesto Veggie Burgers are made with basil, chickpeas, pine nuts, and lots of other great, tasty ingredients!

When you grow up in a small town, and your parents grew up in a smaller town, and their parents grew up in an even smaller town, well, you end up eating a lot of small-town food.

I’m not criticizing the small town. Because, well, I used to daydream in that small town. Another boring romantic, that’s me.

Now that song’s gonna be stuck in your head the rest of the day. Sorry!

And you’re going to be humming it and someone’s going to say, “Why’re you humming that song?”

And you’re going to say, “Oh, I was reading this post on Pesto Veggie Burgers.”

And your friend is going to look at you like you’re crazy.

Isn’t life just so funny sometimes?

Fresh basil waiting to be added to these Veggie Pesto Burgers

Lots of great ingredients are included in these Pesto Veggie Burgers

Pesto Veggie Burgers with Sun-Dried Tomato Aioli

What I Love About These Pesto Veggie Burgers

Personally I love the flavors of pesto, but it can be a little too oily for my taste. One time I ordered pesto with pasta at a restaurant and I swear the whole bottom half of the bowl was oil. Gross.

But these veggie burgers? They’re the perfect combination of the delicious pesto flavors, but with a much better (aka less oily) consistency. I also love that they’re so easy to make – just put the ingredients in a food processor and have at it. Oh, I guess there’s a little more to it than that, but not too much.

These Pesto Veggie Burgers are loaded with filling fiber and vitamins K, A, and C from the kale and basil. The pine nuts have vitamin D in them and after a long winter, we’re all ready for some of that! I love foods that are loaded with health, vitality, and tastiness too!

Pesto Veggie Burger with Sun-dried Tomatoes

I hope you love these Pesto Veggie Burgers as much as we do! You know what I’d love even more? If you made this recipe and shared a photo of it with me using #namelymarly on Instagram. It’d make my day!

5 from 1 vote
Pesto Veggie Burgers are made with basil, chickpeas, pine nuts, and lots of other great, tasty ingredients!
Pesto Veggie Burgers with Sun-Dried Tomato Aioli
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
This flavorful Pesto Veggie Burger with sun-dried tomato aioli makes a great part of veggie-loving meals, especially when great tasting food is required.
Course: Main Course
Cuisine: American
Servings: 6
Calories: 443 kcal
Author: Namely Marly
  • 15 oz can of chickpeas rinsed and drained
  • 15 oz can of cannelloni beans rinsed and drained
  • ¼ cup pine nuts or walnuts if pine nuts are not available
  • ¼ cup cornmeal
  • ¼ cup brown rice flour or flour of your choice
  • ½ cup leeks chopped
  • ¾ cup kale de-stemmed and chopped
  • ¼ cup nutritional yeast flakes
  • ½ teaspoon sea salt
  • ½ cup fresh basil chopped
  • 1 flax egg 1 tbsp ground flax, 1 tbsp cornstarch, 3 tbsps water
  • 1 clove garlic chopped
  • ¼ cup vegan parmesan
  • Salt & Pepper to Taste
Sun-Dried Tomato Aioli
  • ¼ cup sun-dried tomatoes see note
  • ½ cup vegan mayo I used Just Mayo
  • 1 tablespoon garlic powder
  • 1 tablespoon olive oil
  1. Rinse and drain both cans of beans, reserving about a half of a cup of these cannelloni beans. Place the rest of the beans in a food processor. Add the pine nuts and pulse for several seconds, until the ingredients are well combined.
  2. Add the cornmeal, brown rice flour, chopped leeks, chopped kale, nutritional yeast flakes, salt, fresh basil, the flax egg, and chopped garlic. Pulse for several seconds until everything is combined.
  3. Add the reserved cannelloni beans and pulse for just a couple of seconds until they're evenly disbursed throughout the mixture.
  4. Heat a toaster oven or your regular oven to 250F. Have a baking dish at the ready.

  5. Heat a skillet over medium heat and give it a light coating of vegetable cooking spray. Make patties by measuring out heaping half-cup measures of the mixture and form into a ball and then press into patties. Pour the vegan parmesan on a plate and dredge each patty (both sides) through the parmesan before placing them in the heated skillet. Sprinkle the top of each uncooked patty with salt and pepper to taste. Cook for 3-5 minutes, until the patties are brown, and then flip and cook on the other side.

  6. Once both sides of the patties are cooked, place in the baking dish and cook for about 10 minutes in the heated oven.
  7. To prepare the Sun-dried Tomato Aioli: First of all, make sure you're using sun-dried tomatoes that are tender. You can either use sun-dried tomatoes that are packed in oil or if it's dried and a tougher texture, just soak them in hot water for about 10 minutes. When the tomatoes are ready, place them in a food processor, along with the mayo, garlic powder, and olive oil. Pulse for a few seconds, then use a spatula to push the ingredients down. You may need to repeat this step several times until the tomatoes are pulverized and the aioli has a nice orange-red hue. Store in a lidded container.
Nutrition Facts
Pesto Veggie Burgers with Sun-Dried Tomato Aioli
Amount Per Serving
Calories 443 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 2g 10%
Cholesterol 2mg 1%
Sodium 392mg 16%
Potassium 787mg 22%
Total Carbohydrates 46g 15%
Dietary Fiber 9g 36%
Sugars 5g
Protein 15g 30%
Vitamin A 23.1%
Vitamin C 16.9%
Calcium 14.9%
Iron 28.2%
* Percent Daily Values are based on a 2000 calorie diet.


Updated by Marly · Permalink

5 Responses to Pesto Veggie Burger with Sun-dried Tomato Aioli

  1. These veggie burgers look fabulous! I also adore pesto, but didn’t try it for the longest time. No particular reason. I just never bothered. Now I know better! Also, I’m going to have the phrase, “tiptoed to the pesto” in my head all day! 🙂 Love it.

  2. Sherry (BTLover2)

    Hi Marly,

    Just wanted to let you know that I made these last night and OH BOY! Yum, yum, yum!! I did use walnuts (because I didn’t have pine nuts) and I didn’t have vegan parm so I just coated them in panko. Absolutely delicious! Raving reviews from my hubby too. Thank so much for the terrific recipe!

  3. These look amazing! I am personally obsessed with pesto so making it into a burger is genius! Plus, I am growing basil at home….sounds like a match made in heaven. Thanks for sharing!

  4. This looks great! I’ll be trying it soon!


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