Sun-Dried Tomato Pesto
User Reviews
4.7
9 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
28 mins
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Calories
241 kcal
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Cuisine
Italian
Sun-Dried Tomato Pesto
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This sun-dried tomato pesto is a new way to utilize all those basil leaves you have! A classic pesto recipe with a delicious twist. Use this pesto for hot pasta, cold pasta salad, or as a spread!
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Ingredients
Sun-Dried Tomato Pesto
- 3 cups fresh basil leaves
- 1/4 cup pine nuts
- 1/4 cup freshly grated parmesan
- 4 cloves garlic (peeled)
- 1/2 cup roughly chopped sun-dried tomatoes in olive oil (divided, see note #1)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup extra virgin olive oil (see note #2)
Sun-Dried Tomato Pesto Pasta (see note #3)
- 1 pound rotini pasta (or pasta of choice)
Sun-Dried Tomato Pesto Pasta Salad (see note #4)
- 1 pound rotini pasta (or pasta of choice)
- 2 cups mozzarella balls
- 2 cups arugula
- 1/2 cup fresh basil leaves
- 1 tablespoon pine nuts
Instructions
Sun-Dried Tomato Pesto
- In a food processor add: 3 cups fresh basil leaves, garlic cloves, 1/4 cup pine nuts, 1/4 cup freshly grated parm, 1/4 cup sun-dried tomatoes, kosher salt, and black pepper. Pulse the ingredients until roughy chopped, use a spatula to get any ingredients stuck to the side.
- On low blend, slowly pour in the olive oil to the pesto ingredients. Once blended, taste and adjust seasoning if necessary. Add in the 1/4 cup roughly chopped sun-dried tomatoes and stir to combine into the pesto.
- Store in a sealed airtight jar/container in the refrigerator for up to 1 week. You can also freeze in ice cube trays then transfer to a freezer bag or in small jars, which should last for 6 months. Defrost in fridge overnight or at room temp.
Sun-Dried Tomato Pesto Pasta
- Bring 4 quarts of salted water to a boil, cook pasta to al dente according to package instructions. Reserve 1/3 cup of pasta water and drain pasta.
- Add the pesto to the empty pasta pot and heat on low. Once heated, add in the pasta and toss to combine. You can use a few tbsp of pasta water to thin out the pesto. You may also use 3 tablespoons of heavy cream if you would like the sauce to be creamy.
- Serve with optional garnish parmesan cheese.
Sun-Dried Tomato Pesto Pasta Salad
- Bring 4 quarts of salted water to a boil, cook pasta to al dente according to package instructions. Drain pasta.
- In a large bowl add the pasta, pesto, mozzarella balls, and arugula. Toss until coated in the pesto.
- Refrigerate for 1 hour to cool down the ingredients. Prior to serving, garnish with fresh basil leaves and pine nuts. You may also drizzle olive oil.
Equipments used:
Notes
- Favorite sun-dried tomatoes in olive oil are the Trader Joe's brand. Added herbs for extra flavor
- You can utilize a few spoons of the sun-dried tomato olive oil for extra flavor
- If you want to use the pesto for a hot pasta, follow the "pesto pasta" directions
- If you want to make a cold pasta salad with the pesto, follow the "pasta salad" directions
- Nutrition information is for pesto only.
Nutrition Information
Show Details
Calories
241kcal
(12%)
Carbohydrates
7g
(2%)
Protein
4g
(8%)
Fat
23g
(35%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
5g
Monounsaturated Fat
13g
Cholesterol
5mg
(2%)
Sodium
438mg
(18%)
Potassium
346mg
(10%)
Fiber
2g
(8%)
Sugar
0.4g
(1%)
Vitamin A
1184IU
(24%)
Vitamin C
18mg
(20%)
Calcium
102mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 7g | 2% |
| Protein | 4g | 8% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 5mg | 2% |
| Sodium | 438mg | 18% |
| Potassium | 346mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 0.4g | 1% |
| Vitamin A | 1184IU | 24% |
| Vitamin C | 18mg | 20% |
| Calcium | 102mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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