Sun-dried Tomato Pesto
Prep Time
10 mins
Total Time
10 mins
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.
Course:
Sauces, spreads
Cuisine:
Italian
Keyword:
Pasta, summer recipes, Tomatoes, Pasta Sauce, No Bake, Sun dried tomatoes, pesto
Servings: 12 makes 1½ cups
Calories: 87 kcal
Ingredients
- 1 clove garlic
- 2 ounces Parmesan cheese
- ½ cup sun-dried tomatoes packed in oil
- ¼ cup walnuts
- 1½ cups fresh basil leaves
- Juice of ½ lemon
- ¼ teaspoon salt
- ¼ cup olive oil (or more)
- Freshly ground black pepper
- Chopped fresh basil
Instructions
-
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 walnuts 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.
Recipe Notes
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.
Nutrition Facts
Sun-dried Tomato Pesto
Amount Per Serving (2 tablespoons)
Calories 87
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g10%
Cholesterol 3mg1%
Sodium 136mg6%
Potassium 182mg5%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 2g2%
Protein 3g6%
Vitamin A 236IU5%
Vitamin C 2mg2%
Calcium 69mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.