Sun Dried Tomato Pesto
I add a bit of fresh mint to this, to taste. It's a huge hit.
Yield
1 batchPrep
10 minCook
0 minReady
15 minLow Cholesterol, Trans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sundried tomatoes
in oil |
|
| ¾ | cup |
Parmesan cheese
|
|
| ½ | cup |
walnuts
|
|
| 2 | large |
garlic cloves
halved |
*
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| ⅓ | cup |
olive oil
warm |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sundried tomatoes
in oil |
|
| 177 | ml |
Parmesan cheese
|
|
| 118 | ml |
walnuts
|
|
| 2 | large |
garlic cloves
halved |
*
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 79 | ml |
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.
