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Sun Dried Tomato Pesto

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Submitted by Julie

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

YIELD

1 batch

PREP

10 min

COOK

0 min

READY

15 min

Ingredients

1 237
CUP ML SUNDRIED TOMATOES
in oil
¾ 177
½ 118
CUP ML WALNUTS
2 2
LARGE LARGE GARLIC CLOVES
halved *
¼ 1.3
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
freshly ground
79
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 66g (2.3 oz)
Amount per Serving
Calories 371 80% 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?
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Carb
 
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