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!
Servings 8 servings (1.5 cups)
Calories 141kcal
Ingredients
- 1/3 cup pine nuts or slivered almonds or walnuts
- 1 cup sun dried tomatoes packed in oil drained
- 1 large clove garlic
- 1/2 teaspoon salt
- 1/2 cup basil leaves packed
- 1/4 cup freshly grated parmesan cheese
- 1/4 cup olive oil
- 1/4 teaspoon crushed red pepper optional
Instructions
- In a small dry skillet, toast the pine nuts over medium-low heat, tossing frequently, until golden, about 3-5 minutes.
- Add the sun dried tomatoes, garlic, salt, basil, Parmesan, pine nuts, and optional crushed red pepper to the bowl of a food processor and pulse until roughly chopped and blended, scraping down the sides as needed.
- Slowly drizzle the olive oil in through the feed tube, with the processor running on low speed, until you reach your desired consistency.
- Taste and add additional salt if desired. For a little spice, add a couple shakes of crushed red pepper. If you like a looser pesto, drizzle in a little more oil.
Video
Notes
Store in an airtight container in the refrigerator for up to a week, or freeze for up to 4 months.
Nutrition
Calories: 141kcal | Carbohydrates: 4g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 3mg | Sodium: 238mg | Potassium: 261mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 303IU | Vitamin C: 14mg | Calcium: 38mg | Iron: 1mg