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Sun Dried Tomato Pesto
Sun dried tomato pesto takes just a few minutes to make with 7 ingredients, and can transform the simplest of meals into a gourmet dish!
Course
condiment
Cuisine
Italian
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
8
servings (1.5 cups)
Calories
150
kcal
Author
Ann Otis
Ingredients
1
cup
sun dried tomatoes packed in oil
2
cloves
garlic
1/2
teaspoon
salt
1
teaspoon
sugar
1
cup
basil leaves
packed
1/3
cup
blanched almonds
or pine nuts or walnuts
1/2
cup
freshly grated parmesan cheese
1/4
cup
olive oil
US Customary
-
Metric
Instructions
Add all ingredients to the bowl of a food processor and process on high speed until finely chopped and blended, scraping down the sides as needed.
Taste and add additional salt if desired. For a little spice, add a couple shakes of crushed red pepper.
Notes
Store in an airtight container in the refrigerator for up to a week, or freeze for up to 4 months.
Nutrition
Calories:
150
kcal
|
Carbohydrates:
5
g
|
Protein:
4
g
|
Fat:
13
g
|
Saturated Fat:
2
g
|
Cholesterol:
5
mg
|
Sodium:
278
mg
|
Potassium:
266
mg
|
Fiber:
1
g
|
Vitamin A:
390
IU
|
Vitamin C:
14.8
mg
|
Calcium:
95
mg
|
Iron:
0.7
mg