Sun-Dried Tomato Pesto
The recipe Sun-Dried Tomato Pesto can be made in around 10 minutes. For $1.08 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This condiment has 108 calories, 3g of protein, and 8g of fat per serving. This recipe serves 8. This recipe from Bake Your Day requires salt and pepper, garlic, olive oil, and sun-dried tomatoes. 1500 people have made this recipe and would make it again. It is a good option if you're following a gluten free and primal diet. With a spoonacular score of 70%, this dish is solid. If you like this recipe, you might also like recipes such as Sun-Dried Tomato Pesto, Sun-Dried Tomato Pesto, and Sun Dried Tomato Pesto.
Servings: 8
Ingredients:
1/4 cup fresh basil leaves
1 clove garlic
1/4 cup olive oil
1/4 cup parmesan cheese
Salt and pepper to taste
1 cup sun-dried tomatoes (see note below)
Equipment:
food processor
blender
Cooking instruction summary:
Combine the sun-dried tomatoes, parmesan cheese, basil and garlic in a food processor or a powerful blender. Pulse a few times to bring the ingredients together. Slowly add the olive oil and continue to pulse and scrape down the sides of the jar as necessary until the pesto reaches a consistency that is between a paste and a liquid sauce. Taste and add salt and pepper to taste. Cassie's Notes:The sun-dried tomatoes I used needed to be reconstituted in hot water before use. I poured boiling water over them and let them soak for 30 minutes and then used them immediately in this recipe. If yours are packed in oil, they won't need to be reconstituted, just drain the oil from them before using, and feel free to use the oil for the recipe.I saved the water used to reconstitute the tomatoes for a pasta dish I'll share later.
Step by step:
1. Combine the sun-dried tomatoes, parmesan cheese, basil and garlic in a food processor or a powerful blender. Pulse a few times to bring the ingredients together. Slowly add the olive oil and continue to pulse and scrape down the sides of the jar as necessary until the pesto reaches a consistency that is between a paste and a liquid sauce. Taste and add salt and pepper to taste. Cassie's Notes:The sun-dried tomatoes I used needed to be reconstituted in hot water before use. I poured boiling water over them and let them soak for 30 minutes and then used them immediately in this recipe. If yours are packed in oil, they won't need to be reconstituted, just drain the oil from them before using, and feel free to use the oil for the recipe.I saved the water used to reconstitute the tomatoes for a pasta dish I'll share later.
Nutrition Information:
covered percent of daily need
