Sundried Tomato Pesto
A great sundried tomato recipe that is so versatile! Use it for pasta sauces, sandwich spreads, bread filling, and so much more. Makes about 1 ½ cups.
Servings: 10 people
Calories: 143kcal
Equipment
Ingredients
- 1 jar (8oz) sundried tomatoes (about 1 cup)
- ½ cup fresh basil leaves, packed
- ½ cup grated parmesan cheese or pecorino romano
- ¼ cup walnuts or pine nuts
- Ground black pepper to taste
- ½ cup robust extra virgin olive oil
- 3 cloves garlic, whole
- ¼ teaspoon red pepper flakes
- ½ teaspoon granulated sugar
Instructions
- Combine all ingredients in the bowl of a food processor. Pulse until a paste forms. If you'd like to, add more olive oil until desired consistency.
- Store in a mason jar for about 1 week in the refrigerator. For freezing pesto instructions, see above under "How To Store Pesto."
Notes
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Serving: 2tablespoons | Calories: 143kcal | Carbohydrates: 1g | Protein: 3g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 4mg | Sodium: 78mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 123IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg