Sun-Dried Tomato Pesto
Prep Time
Prep Time
  • 3⁄4 cup sun-dried tomatoesnot packed in oil
  • 3-4 cloves garlic, to taste
  • 1tablespoon chopped fresh parsley
  • 1⁄4 cup grated Parmesan cheese
  • 2 tablespoons walnut pieces, lightly toasted
  • 1⁄4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2tablespoons extra-virgin olive oil 1⁄2 teaspoon balsamic vinegar
  1. 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