Sun Dried Tomato Pesto

⁽¹⁾

I add a bit of fresh mint to this, to taste. It's a huge hit.

15 minutes Prep: 10 minutes Cook: 0 minutes

371 calories per serving view nutrition facts

1 batch suggest servings

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Ingredients

1	cup	sundried tomatoes	in oil
3/4	cup	parmesan, parmigiano-reggiano cheese, grated
1/2	cup	walnut halves
2	large	garlic cloves	halved
1/4	teaspoon	salt
1/4	teaspoon	black pepper	freshly ground
1/3	cup	olive oil	warm

Directions

To make 2 cups of pesto: Position knife blade in food processor bowl; add tomatoes, and pulse 2 or 3 times or until tomatoes are chopped.

Add Parmesan cheese and next 4 ingredients.

Top with cover and process until smooth.

With processor running, pour warm oil through food chute in a slow, steady stream, processing until combined.

Use immediately, or place in an airtight container, and refrigerate up to 1 week.

Reviews

I add a bit of fresh mint to this, to taste. It's a huge hit.
about 1 year ago by basykes

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Nutrition Facts

Serving Size 66g

Amount per Serving

Calories 371 80% of calories from fat

	% Daily Value*
Total Fat 33.0g	51%
Saturated Fat 6.0g	32%
Trans Fat 0.0g
Cholesterol 17mg	6%
Sodium 718mg	30%
Total Carbohydrate 10.0g	3%
Dietary Fiber 3.0g	11%
Sugars 5.0g
Protein 13.0g	26%

Vitamin A	4%		Vitamin C	9%
Calcium	23%		Iron	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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It was very good. I took the advice of the previous reviewer and used 1 teaspoon seasoning salt. I used covered pots at the end instead of foil (not sure if that matters)