Sun-Dried Tomato Pesto Recipe
Sun-Dried Tomato Pesto just a few ingredients to make one of the best Pesto Recipes you will ever taste. Better than any store-bought.
Servings: 1 cup
Calories: 1335kcal
Ingredients
- 1 cup packed sun-dried tomatoes (drained & quartered)
- 5 fresh basil leaves
- 3 almonds (blanched)
- ½ tablespoon pine nuts
- 1 clove garlic (minced)
- ¼ cup freshly grated parmesan cheese
- ½ teaspoon oregano
- ⅓-½ cup olive oil*
*start by adding ⅓ cup then more if needed but add 1 tablespoon at a time. (I used ½ cup + 1 tablespoon).
- 2-3 tablespoons olive oil to top the finished pesto before refrigerating.
Instructions
- In a food processor add drained sun-dried tomatoes, basil, nuts and garlic, blend until chunky, then add the parmesan cheese, oregano and oil, mix until blended to desired consistency. Spoon into a glass jar, top with the extra olive oil and keep refrigerated. Enjoy!
Notes
I made Pasta for 3-4 two times and Puff Pastry Puffs (see body of post for how to make) with this recipe.
You may need to add a little more oil when tossing with your favourite pasta.
Be sure to cover the top of the pesto with oil before refrigerating. The pesto should be stored in the fridge. It will last up to 5-6 days refrigerated. Be sure to cover the pesto with oil so it doesn’t dry out. If you leave the pesto longer in the fridge be sure to check that it hasn’t turned brown, and check the aroma, if it smells rancid then it must be discarded. Also if it has a strange taste it could mean it has gone bad.
Nutrition
Calories: 1335kcal | Carbohydrates: 65g | Protein: 27g | Fat: 116g | Saturated Fat: 19g | Cholesterol: 22mg | Sodium: 658mg | Potassium: 3770mg | Fiber: 14g | Sugar: 42g | Vitamin A: 1440IU | Vitamin C: 45mg | Calcium: 414mg | Iron: 11.3mg