Description
A vibrant and flavorful sun-dried tomato pesto made with sun-dried tomatoes, fresh basil, parmesan cheese, and nuts. Perfect for tossing with pasta, spreading on sandwiches, or using as a dip.
Ingredients
Units
Scale
- 8 ounces sun-dried tomatoes packed in olive oil
- 1/2 cup fresh basil leaves, packed
- 1/2 cup freshly grated Parmesan cheese (or Pecorino Romano)
- 1/4 cup walnuts (or pine nuts)
- 1/2 cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- 3 medium cloves fresh garlic (plus more to taste)
- 1/2 teaspoon granulated sugar
- Ground black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Drain sun-dried tomatoes if necessary and place in a food processor.
- Add basil leaves, Parmesan cheese, walnuts, garlic, red wine vinegar, sugar, black pepper, and red pepper flakes if using.
- Pulse while gradually adding olive oil until a smooth, spreadable consistency is achieved.
- Taste and adjust seasoning, adding more salt, pepper, or garlic as desired.
- Store in an airtight container in the refrigerator for up to 1 week, or freeze for longer storage.
Notes
- Use good-quality extra virgin olive oil for the best flavor.
- Adjust the texture by adding more olive oil if you prefer a thinner sauce.
- Perfect as a pasta sauce, sandwich spread, or dip for veggies and crackers.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg