Description
A vibrant and flavorful sun-dried tomato pesto that adds a delicious twist to your dishes.
Ingredients
Scale
- 1 cup sun-dried tomatoes, packed in oil
- 1/2 cup fresh basil leaves
- 1/4 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions
- In a food processor, combine the sun-dried tomatoes, basil, pine nuts, Parmesan cheese, and garlic.
- Pulse until the mixture is finely chopped.
- With the processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
- Season with salt and pepper to taste.
- Transfer the pesto to a jar and store in the refrigerator for up to a week.
Notes
- For a vegan version, omit the Parmesan cheese or use a vegan alternative.
- This pesto can be used as a pasta sauce, sandwich spread, or dip.
- Feel free to adjust the amount of garlic based on your preference.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 2g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
Keywords: Sun-Dried Tomato Pesto, Italian sauce, pesto recipe