This pesto is the sweet sister to traditional basil pesto, using sun-dried tomatoes and walnuts instead of pinenuts. It's delicious over pasta or as a spread for crackers or a sandwich. It also freezes really well so you can have a pasta sauce at the drop of a hat.
Pasta, Tomatoes, pesto
Servings: 12 makes 1½ cups
Calories: 87 kcal
packed in oil
fresh basil leaves
Juice of ½ lemon
Freshly ground black pepper
Chopped fresh basil
Using a food processor, running and with the lid on, drop the garlic and Parmesan cheese down the feed tube and process into fine crumbs.
Add the sun-dried tomatoes and pine nuts and process again. Add the basil leaves, lemon juice and salt.
While the food processor is running, drizzle in the oil slowly and process until everything comes together. If you have the oil from the sun-dried tomato jar, use that first. Loosen the pesto to suit your needs by adding more olive oil as needed. Season to taste with freshly ground black pepper.
Toss the pesto on some warm cooked pasta or as a spread on a sandwich or crostini.
The sun-dried tomato pesto can be stored in an airtight container in the refrigerator for up to two weeks or in the freezer for 3 months.
Sun-dried Tomato Pesto
Amount Per Serving (2 tablespoons)
Calories from Fat 63
% Daily Value*
Saturated Fat 2g10%
Vitamin A 236IU5%
Vitamin C 2mg2%
* Percent Daily Values are based on a 2000 calorie diet.