Sun Dried Tomato Basil Pesto
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Unrated
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Prep Time
5 mins
-
Total Time
5 mins
-
Servings
2 cups
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Calories
120 kcal
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Course
Condiments
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Cuisine
Italian
Sun Dried Tomato Basil Pesto
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Sun Dried Tomato Basil Pesto is a delicious, nut-free pesto recipe that is super easy to make! It makes a wonderful pasta sauce, dip or spread for sandwiches!
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Ingredients
- 1 .5 ounce jar sun dried tomatoes (oil from jar included)
- 1 cup basil, packed
- 1 small garlic clove
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon kosher salt
Instructions
- Place sun dried tomatoes, basil, garlic, parmesan cheese and salt in a food processor and blend until smooth. If the pesto is too thick, add additional olive oil.
- Serve over pasta, or spread over crispy bread.
Notes
- Spoon the pesto into an ice cube tray. I like to use flexible silicone ones so that it's super easy to get the pesto cubes out of the tray, but any ice cube tray you have will work!
- Freeze for a few hours until solid. Remove the frozen pesto cubes from the tray and add them to a large plastic food storage bag.
- Label with the date and contents and freeze for up to 6 months.
- When ready, defrost in fridge for 24 hours or toss in with your hot pasta until it defrosts. Enjoy!
Nutrition Information
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Calories
120kcal
(6%)
Carbohydrates
10g
(3%)
Protein
5g
(10%)
Fat
8g
(12%)
Cholesterol
5mg
(2%)
Sodium
430mg
(18%)
Fiber
2g
(8%)
Nutrition Facts
Serving: 2cups
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Calories | 120kcal | 6% |
| Carbohydrates | 10g | 3% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Cholesterol | 5mg | 2% |
| Sodium | 430mg | 18% |
| Fiber | 2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
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