Sun-Dried Tomato Pesto
A homemade sun-dried tomato pesto recipe. Tomato pesto is the secret ingredient in my homemade minestrone soup. It's delicious mixed with warm pasta too!
Servings: 8
Calories: 156kcal
Ingredients
- 1 cup sun-dried tomatoes
- 3 cloves garlic
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup basil leaves
- ¼ cup pine nuts
- 1 pinch red pepper flakes or more to taste
- ⅓ cup parmesan cheese
- ⅓ cup extra virgin olive oil
Instructions
- Blend all the ingredients in a food processor except the olive oil. Start the food processor and drizzle in the olive oil slowly while still mixing. Stop the machine, scrape down the sides, and adjust salt nad pepper to liking.
- STORING: leftover pesto can be stored in a jar that has a tight fitting lid. Pesto can be refrigerated for up to one week. You can also place pesto into ice cube molds and frozen for up to 2 months.
Nutrition
Serving: 2 tablespoons | Calories: 156kcal | Carbohydrates: 4g | Protein: 3g | Fat: 15g | Fiber: 1g | Sugar: 0.2g
