Sun-Dried Tomato Pesto elevates the simplest of tomato based dishes in a matter of seconds. It's quick to make, and I can assure you that you will never go back!
Course: Side Dish
Cuisine: American, Italian
Keyword: pesto, sun dried tomato pesto
Author: Stine Mari | Ginger with Spice
1cupsun dried tomatoes250 ml
1cupfresh basil250 ml. Unpacked
1/3cupparmesan cheese80 ml. Grated.
1/4cuppine nuts4 tbsp
1/2tspchili flakesor to taste
1/3cupextra virgin olive oil80 ml. Or oil from sun-dried tomatoes jar
Food process: Blend all the ingredients in a food processor, except the olive oil. Slowly pour in the olive oil while processing. Process until desired smoothness (I like few chunks of pine nuts in mine).
Use: Use just like you would a tomato puree in tomato based dishes.
Store: Store in a clean, airtight container for 2 weeks. Freeze for 2 months.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
This is based on 1 tsp of pesto per person. Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.
Find the recipe here: https://www.gingerwithspice.com/sun-dried-tomato-pesto/