Sun-Dried Tomato Pesto
- 10m Prep Time
- 0sCook Time
- 10m Ready In
A variation on traditional green pesto, sun-dried tomato pesto has a distinctive, milder flavor. Perfect with pasta, on bruschetta, or as a rub for chicken before roasting.
Ingredients
- 2 garlic cloves peeled
- 150 g sun-dried tomatoes
- 14.8 ml pine nuts
- 29.6 ml freshly grated Parmesan
- freshly ground black pepper
- 100 ml olive oil
Nutrition (per serving, estimated)
Estimated based off 6 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 770 mg
- Iron: 19.6 mg
- Magnesium: 390 mg
- Phosphorus: 1103 mg
- Potassium: 6326 mg
- Zinc: 7.11 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 150 g sun-dried tomatoes
- 14.8 ml pine nuts
- 29.6 ml freshly grated Parmesan
- freshly ground black pepper
- 100 ml olive oil
Prepare
- Peel 2 garlic cloves
Let's Cook
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Step 1.
Place the peeled garlic cloves, sun-dried tomatoes, pine nuts, and freshly grated Parmesan into a food processor. Season with freshly ground black pepper to taste.
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Step 2.
Blend the ingredients on high speed while gradually pouring the olive oil through the feed tube. Continue blending until the mixture is well combined and forms a thick, slightly chunky paste.
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Step 3.
Transfer the pesto to a tightly sealed sterilized jar and store in the refrigerator for up to 2 weeks.