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Sun Dried Tomato Pesto

 

I add a bit of fresh mint to this, to taste. It's a huge hit.
53

Yield

1

batch

Prep

10

min

Cook

0

min

Ready

15

min

Low Cholesterol, Trans-fat Free, Good source of fiber, Low Carb
 

Ingredients

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
*
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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 66g (2.3 oz)
Amount per Serving
Calories 37180% of calories from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 718mg 30%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 11%
Sugars g
Protein 26g
Vitamin A 4% Vitamin C 9%
Calcium 23% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

The Healthy Recipe

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