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Sun-Dried Tomato & Olive Pesto

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Submitted by pst104

YIELD

2 cups

PREP

15 min

COOK

0 min

READY

2 days

Ingredients

158
CUP ML SUNDRIED TOMATOES
oil-packed
1 1
X X OLIVE OIL *
¾ 177
CUP ML PARSLEY LEAVES
fresh, stemmed, packed
158
CUP ML BLACK OLIVES
pitted *
½ 118
CUP ML PINE NUTS
2 2
EACH EACH SHALLOTS
coarsely chopped *
2 2
EACH EACH GARLIC CLOVES
1 15
TABLESPOON ML RED WINE VINEGAR

Directions

Place strainer over 1 cup glass measuring cup.

Pour tomatoes with their oil into strainer to drain.

Add enough olive oil to glass cup to measure ¼ cup oil total, if necessary.

In processor, blend drained tomatoes, parsley, olives, pine nuts, shallots and garlic wtih vinegar until finely chopped.

With machine running, gradually add ¼ cup oil; process mixture until well blended.

If pesto is dry, mix in more oil by spoonfuls.

Season with salt and pepper.

Press plastic wrap onto surface of pesto.

Cover and refrigerate up to 2 days or freeze up to 1 week.

Bring to room temperature before using.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 45g (1.6 oz)
Amount per Serving
Calories 151 71% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 197mg 8%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 9%
Sugars g
Protein 9g
Vitamin A 22% Vitamin C 34%
Calcium 4% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 
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