Sun Dried Tomato Pesto
The bright, sweet, and savory flavors of Sun-Dried Tomato Pesto make it an amazing addition to your favorite pastas, appetizers, and breads!
Servings 1 cup
Calories 72kcal
Ingredients
- ¾ cup sun dried tomatoes (dry packed or in oil)
- ¾ cup hot water
- ½ cup basil leaves
- 3 cloves garlic peeled
- ¼ cup pine nuts toasted
- ½ cup parmesan cheese shredded
- ¼ teaspoon black pepper
- ¼ teaspoon granulated sugar
- 4 tablespoons olive oil
- 3 tablespoons cold water
- Salt to taste
Instructions
- Soak the sun-dried tomatoes in hot water for 4-5 minutes. Drain off the water.
- Add the tomatoes, basil, garlic, pine nuts, parmesan, pepper, sugar, olive oil, and cold water to the bowl of a food processor.
- Cover and blend until all ingredients are combined. The pesto will be a bit chunky. Add more water, 1 tablespoon at a time, and blend until your desired consistency is reached. Add salt to taste.
- Transfer to a serving bowl or an airtight container for storage in the fridge (up to 1 week). Spread on toasted baguettes, mix into pasta, or use as a pizza base.
Notes
- I've used dry-packed sun-dried tomatoes and sun-dried tomatoes in oil for this recipe. Both work fine. Drain any excess oil from the tomatoes before using. You can even blot them with paper towels.
- To toast the pine nuts: Place a dry skillet over medium heat. Add the pine nuts and cook, stirring frequently for 3-5 minutes until they have a fragrant, nutty aroma and a light golden color. Transfer the pine nuts to a bowl to cool.
Nutrition
Serving: 1tablespoon | Calories: 72kcal | Carbohydrates: 4g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 75mg | Potassium: 197mg | Fiber: 1g | Sugar: 2g | Vitamin A: 110IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 1mg
