Description
A delicious and flavorful sun-dried tomato pesto perfect for pasta, sandwiches, and more.
Ingredients
Scale
- 2 cups sun dried tomatoes (dry or soaked in oil)
- 3–4 cloves garlic (peeled)
- 2 cups extra virgin olive oil (use only 1 cup of oil if using sun-dried tomatoes soaked in oil)
- ¼ cup toasted whole almonds (crush them if your blender is not heavy-duty)
- 1 cup fresh Italian basil leaves (packed, rinsed)
- 1 tablespoon dried rosemary
- 1 teaspoon salt (or to taste)
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon red pepper flakes
- 1 cup shredded parmesan cheese (skip or use nutritional cheese for vegan pesto)
Instructions
- Add all the ingredients to a high-speed blender or a food processor and blend until a slightly coarse paste is made.
- Scrape the sides of the blender a few times while blending.
- Transfer the pesto to a clean airtight glass jar.
- Refrigerate for 5-6 days or freeze for up to 3 months.
Notes
- Use 1 cup of olive oil if using sun-dried tomatoes soaked in oil for a thicker consistency.
- For a vegan option, skip the parmesan cheese or substitute with nutritional yeast.
- Prep Time: 10 minutes
- Category: Sauces
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg