Sun-Dried Tomato Pesto
Rich, sweet, and intense flavor. Mixed into pasta, cooked with chicken, or spread onto toast, this flavorful and versatile pesto is a great alternative to classic basil pesto.
Servings: 16 ounces
Equipment
Ingredients
- 8.5 ounces (28 g) sun-dried tomatoes in olive oil
- 2 cloves garlic
- 2 ounces fresh basil leaves
- ¼ cup freshly grated parmesan cheese
Instructions
- In the bowl of a food processor, add in your sun-dried tomatoes (including the oil), garlic cloves, basil, and parmesan cheese.8.5 ounces sun-dried tomatoes in olive oil, 2 cloves garlic, 2 ounces fresh basil leaves, ¼ cup freshly grated parmesan cheese
- Pulse the food processor until the mixture comes together into a thick paste-like consistency. If you need more olive oil, drizzle more in and process again.
- Taste it and see if it needs anything more. If not, give it one last nice long pulse and store it in an airtight container or jar in the fridge.
Nutrition
Serving: 1 ounce | Calories: 40 kcal | Carbohydrates: 4 g | Protein: 1 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 1 g | Cholesterol: 1 mg | Sodium: 68 mg | Potassium: 251 mg | Fiber: 1 g | Sugar: 0.02 g
Return to Website
Scan this QR code with your phone's camera to get back to the recipe on the website.
