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Sun Dried Tomato Basil Pesto

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!

Prep Time
5 mins
Total Time
5 mins
Servings: 2 cups
Calories: 120 kcal
Course: Condiments
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. 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

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

% 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.