Makes about 1 cup
This is fantastic spread on crostini and topped with a little goat or feta cheese.
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Sun-Dried Tomato Pesto
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Ingredients
- 3⁄4 cup sun-dried tomatoes not packed in oil
- 3-4 cloves garlic, to taste
- 1 tablespoon chopped fresh parsley
- 1⁄4 cup grated Parmesan cheese
- 2 tablespoons walnut pieces, lightly toasted
- 1⁄4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons extra-virgin olive oil 1⁄2 teaspoon balsamic vinegar
Instructions
- Soak dried tomatoes in very hot water until soft, 5–10 minutes; drain, reserving liquid. Place tomatoes and remaining pesto ingredients in a blender or food processor and process until well mixed. If too thick, blend in a little hot water.
Recipe Notes
Nutrition Facts
Sun-Dried Tomato Pesto
Amount Per Serving
Calories 140
Calories from Fat 36
% Daily Value*
Total Fat 4g
6%
Saturated Fat 1g
5%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 1mg
0%
Sodium 113mg
5%
Total Carbohydrates 2g
1%
Protein 1g
2%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING (1 tablespoon): 40 cal, 4g fat (2g mono, 1g poly, 1g sat), 1mg chol, 1g protein, 2g carb, 0g fiber, 113mg sodium
