Sun-Dried Tomato Pesto
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
1 servings
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Calories
1714 kcal
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Course
Condiments
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Cuisine
Italian
Sun-Dried Tomato Pesto
Description
This Sun-Dried Tomato Pesto recipe begins by optionally reserving the oil from the packed sun-dried tomatoes to add a stronger tomato flavor and reduce the amount of additional olive oil needed. Toasting pine nuts gently in a skillet enhances their nuttiness and aroma before blending.
The ingredients including drained sun-dried tomatoes, garlic cloves, grated Parmesan, fresh basil leaves, and toasted pine nuts are pulsed in a food processor until finely chopped. Then olive oil is slowly streamed in while processing to create a cohesive, thick pesto. Periodically scraping down the sides ensures even texture without overprocessing.
The pesto is flavorful with the sweetness and tang of the sun-dried tomatoes balanced by the savory Parmesan and herbs. The oil provides richness and smoothness, while pine nuts add subtle crunch and depth. This versatile sauce is ideal tossed with pasta, spread over grilled bread, or stirred into soups and stews for a concentrated flavor boost.
The recipe yields about 1 to 2 cups, allowing for flexible serving amounts. It can be made in a food processor or blender and permits variations in nuts or herbs to suit taste. Storing the pesto in an airtight container with a thin layer of oil on top helps preserve freshness.
Ingredients
- 1/3 cup pine nuts
- 1 cup sun-dried tomatoes in oil
- 2 cloves garlic peeled
- 1/2 cup Parmesan Cheese grated
- 1/2 cup basil fresh leaves
- 1/2 cup extra virgin olive oil
- kosher salt to taste
- black pepper to taste
Instructions
Prepare
- ** This is optional, but if you'd like even more sun-dried tomato flavor, feel free to drain the oil from the sun-dried tomatoes into a small bowl, and use that to stream into the pesto. If you use the oil from the tomatoes, you'll need less olive oil, so keep that in mind. **
- If you're not saving it to use, drain sun-dried tomatoes of the oil.
Toast pine nuts
- Add pine nuts to a skillet and heat over MED LOW heat. Cook, stirring occasionally, for 3-5 minutes, until lightly toasted and fragrant. Set aside, off the heat.
Pulse
- To a food processor, add drained sun-dried tomatoes, garlic cloves, Parmesan cheese, toasted pine nuts, and basil leaves.
- Pulse 7-10 times, or until finely chopped.
Stream in oil
- Switch on the food processor to continuously run with the lid on, and slowly stream in the olive oil through the small hole in the processor lid.
- Scrape down the sides of the food processor as needed (make sure the food processor is turned off for that), until the mixture is a smooth, loose paste.
Season and pulse again
- Add salt and pepper, to taste, and pulse again to combine everything.
Serve or store
- Serve as is, or store in an airtight container and refrigerate for up to a week.
Notes
- Saving and using the oil from sun-dried tomatoes imparts additional flavor and reduces the needed olive oil.
- Toast pine nuts over medium-low heat until fragrant to deepen their flavor before blending.
- This pesto can be made in a blender if a food processor is unavailable.
- Store pesto in an airtight container with a thin layer of olive oil on top to maintain freshness.
- Recipe yields 1 to 2 cups; adjust serving size as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1servings
Amount Per Serving
Calories 1714 kcal
% Daily Value*
| Calories | 1714kcal | 86% |
| Carbohydrates | 40g | 13% |
| Protein | 27g | 54% |
| Fat | 168g | 258% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 30g | 176% |
| Monounsaturated Fat | 100g | 500% |
| Cholesterol | 44mg | 15% |
| Sodium | 1172mg | 49% |
| Potassium | 2143mg | 46% |
| Fiber | 8g | 32% |
| Sugar | 2g | 4% |
| Vitamin A | 2494IU | 50% |
| Vitamin C | 116mg | 129% |
| Calcium | 534mg | 53% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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