Sun-Dried Tomato Pesto
Recipe: #18288
March 30, 2015
Categories: Dips, Spreads, Cheese, Parmesan, Tomato, Appetizers, Italian, One-Pot Meal, Birthday, New Years, Picnic, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, more
"I went to a market and bought some lovely pesto sauce, which the family loved. The market being so far away and the price or the pesto, meant I had to come up with something myself. So I did and the family love this even more. I have made it both with without the pine nuts, and it tastes great either way. This sauce can be chilled and served as a dip or spread on focaccia, fresh rolls or mountain bread...... our favourite is heated and stirred through pasta. This is so quick and easy and would be great with chicken or meat.. Freezers well also!!!!!!"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (84.7 g)
- Calories 188.4
- Total Fat - 17.4 g
- Saturated Fat - 3.8 g
- Cholesterol - 7.9 mg
- Sodium - 256.1 mg
- Total Carbohydrate - 4.2 g
- Dietary Fiber - 1.4 g
- Sugars - 1.4 g
- Protein - 5.3 g
- Calcium - 147.8 mg
- Iron - 0.7 mg
- Vitamin C - 6.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Put the pine nuts, parmesan cheese, basil, garlic, sugar, herbs and salt in a food processor and blend. Gradually add the oil and water until mixed to a thick paste. (I don't make mine too smooth we like it coarser).
Step 2
Fold the chopped sundried tomatoes into the mixture and mix well, or put the tomatoes into the processor with the other ingredients and give a quick whizz.
Step 3
Store in fridge and use or serve when needed.
Tips
No special items needed.
2 Reviews
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