Sun-Dried Tomato Pesto
Brighten up your meals with this flavorful Sun-Dried Tomato Pesto, a vibrant twist on the classic Italian condiment! Packed with the bold, tangy richness of sun-dried tomatoes and the fresh aroma of basil, this recipe combines toasted pine nuts, Parmesan cheese, and garlic for a creamy, nutty depth. A splash of lemon juice and a drizzle of extra-virgin olive oil bring balance and silky texture, while salt and freshly cracked black pepper round out the flavors. Ready in just 10 minutes, this no-cook pesto is a breeze to whip up and perfect for busy weeknights. Use it to elevate your favorite pasta, as a savory spread for crostini, or even as a creative dip for veggies. Homemade and bursting with Mediterranean flair, this sun-dried tomato pesto is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 1 cup Sun-dried tomatoes packed in oil
- 1 cup Fresh basil leaves
- 0.5 cup Parmesan cheese, grated
- 2 Garlic cloves
- 0.25 cup Pine nuts
- 0.5 cup Extra-virgin olive oil
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
Instructions
Begin by gathering all the ingredients and ensuring that the sun-dried tomatoes are well-drained if they were packed in oil.
In a small skillet, lightly toast the pine nuts over medium heat for about 3-5 minutes or until they are golden brown, stirring frequently to prevent burning. Remove from heat and set aside to cool.
In a food processor, combine the sun-dried tomatoes, fresh basil leaves, grated Parmesan cheese, garlic cloves, and toasted pine nuts.
Pulse the mixture a few times until it begins to break down. Scrape down the sides of the bowl with a spatula as needed to ensure even blending.
With the food processor running, slowly drizzle in the extra-virgin olive oil until the mixture is well combined and reaches your desired consistency.
Add the lemon juice, salt, and freshly ground black pepper. Pulse again until everything is well incorporated.
Taste the pesto and adjust the seasoning as needed, keeping in mind that Parmesan cheese adds saltiness too.
Transfer the pesto to a jar or airtight container and store in the refrigerator until ready to use. It can be kept for up to a week.
This sun-dried tomato pesto pairs wonderfully with pasta, spread on toast, or as a dip for vegetables.
Nutrition Facts
Calories |
1962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.9 g | 237% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 2118 mg | 92% | |
| Total Carbohydrate | 64.2 g | 23% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 33.1 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 746 mg | 57% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 4025 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
