Sun-Dried Tomato Pesto (Red Pesto)
User Reviews
5
4 reviews
Excellent
-
Prep Time
5 mins
-
Total Time
5 mins
-
Servings
2 cups
-
Calories
1557 kcal
-
Course
Condiments
-
Cuisine
Italian
Sun-Dried Tomato Pesto (Red Pesto)
Report
Whether you're entertaining or relaxing, this recipe hits the spot.
Share:
Ingredients
- 1 cup sun-dried tomatoes drained, 185g, in oil
- 1/3 cup walnuts 35g, or peeled almonds
- 2 cloves garlic
- 3/4 cup Parmesan Cheese 70g, grated
- 1/4 cup tomato oil 55g, oil from the tomato jar
- 1/8 teaspoon chili flakes optional
- lemon optional, zest grated from 1/2 lemon
- 1 cup basil fresh leaves
- 1/4 cup olive oil 55g
- salt to taste
- black pepper to taste
Instructions
- Add all the ingredients except the olive oil into a food processor bowl.
- Mix over high speed until very finely chopped (it should be a little bit chunky and not completely smooth).
- Add the olive oil and mix over low speed or pulse until well-combined.
- Season to taste with salt and pepper.
- Enjoy!
Notes
- Storage: This sun-dried tomato pesto will keep up in the fridge for up to 2-3 days (stored in a tightly closed container or tightly covered with plastic foil). If you want to keep it longer, pour a small layer of olive oil on top of the pesto. This way you can keep it in the fridge for up to a week. Pesto freezes very well. Put it in a tightly closed container or plastic bag and freeze for up to 4 months.
- Calories = whole recipe (this is only an estimate!).
Nutrition Information
Show Details
Calories
1557kcal
(78%)
Nutrition Facts
Serving: 2cups
Amount Per Serving
Calories 1557 kcal
% Daily Value*
| Calories | 1557kcal | 78% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
Other Recipes
You'll Also Love
