Sun-Dried Tomato Basil Pesto
A versatile and easy recipe that holds well in the refrigerator and even freezes. Use atop crackers or crostini for an appetizer, add to a sandwich, stuff chicken breasts, toss with hot pasta or risotto.
Servings: 12 Yield 1 ½ cups
Calories: 117kcal
Equipment
Ingredients
- 8 ounce jar sun-dried tomatoes in extra virgin olive oil you'll use the oil
- 1 cup lightly packed fresh basil leaves
- ½ cup pine nuts
- ½ cup finely grated Parmesan cheese about 2 ounces
- 2 large garlic cloves chopped fine
- 2 tablespoons lemon juice ½ a lemon
- 1 pinch red pepper flakes
- 2 tablespoons extra virgin olive oil
Instructions
- In a food processor add the sun-dried tomatoes and their oil, basil leaves, nuts, cheese, garlic, lemon juice, red pepper flakes and using long pulses, puree the pesto, stopping to check the consistency and scrape down the bowl once or twice. Add the other 2 tablespoons of oil and process. Note - If you want it looser or more creamy, add a little more oil, a little at a time.
Notes
In an 8 ounce jar of sun-dried tomatoes in oil, there are approximately 24 tomatoes and ¼ cup of extra virgin olive oil. They brand you purchase may vary, which is why is write this note.
Refrigerate pesto for up to a week or freeze sun-dried tomato pesto in small containers or ice cube trays for several months. Be sure to label and date.
If using sun-dried tomatoes not packed in extra virgin olive oil, rehydrate dried tomatoes in very hot water until soft, then drain. You'll need 6-8 ounces of extra virgin olive oil (maybe a little more), to get the pesto to the right consistency.
For a no-nut pesto, try raw sunflower seeds. For nuts, walnuts, cashews, and almonds also make good pesto.
Nutrition
Serving: 2tablespoons | Calories: 117kcal | Carbohydrates: 6g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 3mg | Sodium: 118mg | Potassium: 344mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 385IU | Vitamin C: 21mg | Calcium: 64mg | Iron: 1mg