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Sun-Dried Tomato Pesto
Tomato pesto can bridge the gap between traditional red sauce and traditional pesto.
5
from 1 vote
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Prep Time:
2
minutes
minutes
Cook Time:
3
minutes
minutes
Total Time:
5
minutes
minutes
Servings:
8
servings
Author:
Kris Bordessa, National Geographic author/certified master food preserver
Ingredients
5
cloves
garlic
4
cups
freshly picked basil leaves
(no stems)
3/4
cup
macadamia nuts, pine nuts, or walnuts
1
cup
extra virgin olive oil
½
tsp.
sea salt
½
tsp.
pepper
1
cup
Parmesan or Pecorino Romano cheese
¾
cup
sun-dried tomatoes in oil
Instructions
Drop garlic cloves and macadamia nuts into
blender
or
food processor
. Pulse until chopped coarsely, then add remaining ingredients. Process on high until pesto is nicely pureed.
Nutrition
Calories:
191
kcal
|
Carbohydrates:
5
g
|
Protein:
6
g
|
Fat:
16
g
|
Saturated Fat:
4
g
|
Cholesterol:
8
mg
|
Sodium:
229
mg
|
Potassium:
262
mg
|
Fiber:
1
g
|
Vitamin A:
865
IU
|
Vitamin C:
13.4
mg
|
Calcium:
190
mg
|
Iron:
1.3
mg
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