Sun Dried Tomato and Goats Cheese Pesto
Elevate your pesto game with this luxurious Sun-Dried Tomato and Goat’s Cheese Pesto recipe! Bursting with vibrant Mediterranean flavors, this quick, no-cook spread combines the tangy sweetness of sun-dried tomatoes with the creamy richness of crumbled goat’s cheese and freshly toasted pine nuts. Aromatic basil and garlic bring a herbal kick, while Parmesan cheese and a splash of lemon juice add depth and brightness. Finished with extra-virgin olive oil for a luscious texture, this versatile pesto pairs beautifully with pasta, crusty bread, or as a gourmet topping for grilled meats. Ready in just 10 minutes, it’s the perfect blend of bold flavors and convenience. Refrigerate for up to 5 days to savor its delightful taste whenever inspiration strikes! Keywords: sun-dried tomato pesto, goat’s cheese recipe, easy pesto, Mediterranean flavors, quick no-cook spread.
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Recipe Information
Ingredients
- 120 grams sun-dried tomatoes (packed in oil)
- 100 grams goat's cheese (soft, crumbled)
- 25 grams fresh basil leaves
- 30 grams pine nuts (lightly toasted)
- 1 unit garlic clove (peeled)
- 60 ml extra-virgin olive oil
- 25 grams grated Parmesan cheese
- 1 tablespoon lemon juice (freshly squeezed)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper (freshly ground)
Instructions
1. Drain the sun-dried tomatoes from their oil, but reserve 1 tablespoon of the oil for blending. If the tomatoes are dry-packed, rehydrate them in hot water for 10 minutes, then drain thoroughly.
2. In a food processor, combine the sun-dried tomatoes, reserved oil, goat's cheese, fresh basil leaves, toasted pine nuts, and garlic clove.
3. Blitz the ingredients together until they are roughly combined and start to form a paste.
4. With the food processor running on low, slowly drizzle in the olive oil until the mixture becomes creamy and spreadable. Scrape down the sides of the processor bowl as needed.
5. Add the grated Parmesan cheese, lemon juice, salt, and black pepper to the food processor. Pulse a few more times to blend the flavors evenly.
6. Taste and adjust seasoning, adding more salt, pepper, or lemon juice as desired.
7. Transfer the pesto to a clean jar or airtight container and refrigerate until ready to use. The pesto can be stored in the fridge for up to 5 days.
Nutrition Facts
Calories |
1446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.1 g | 180% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 1487 mg | 65% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 18.6 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 370 mg | 28% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 3853 mg | 82% | |
*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.
