Sun-Dried Tomato Basil Pesto
This sun-dried tomato pesto is a quick sauce recipe that's great with pasta, roasted or grilled veggies, or add it to soup or other pasta sauces for a punch of flavor.
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Ingredients
- 1 8.5-oz jar sun-dried tomatoes packed in oil
- ½ cup almonds
- ¼ cup grated Parmesan cheese
- 2 large garlic cloves
- 6 large basil leaves
- 1/2 teaspoon red pepper flakes optional
- ¼ cup olive oil
Instructions
- Place the tomatoes, almonds, cheese, garlic, basil, and red pepper flakes in a food processor. Blend until the mixture is well combined.
- With the food processor running, slowly add the olive oil. If you prefer a thinner sauce, add up to a ¼ cup more of oil.
Notes
Store the pesto in the refrigerator in an airtight container for up to a week. It will also keep in the freezer for a couple of months.
The pesto is great on it's own tossed with hot pasta. I've also used it as a sauce for roasted veggies like potatoes, cauliflower, and broccoli. Once the vegetables are roasted, toss them in the pesto for pop of flavor. I also like to add a spoonful of pesto to soups and sauces.
You can switch up the nuts and herbs in this recipe. Try using pine nuts or walnuts instead of almonds. Fresh parsley or a mix of parsley and basil is great, too.
Nutrition Estimate
Calories: 252kcal | Carbohydrates: 24.9g | Protein: 8.9g | Fat: 16g | Saturated Fat: 2.4g | Polyunsaturated Fat: 12.6g | Cholesterol: 2.4mg | Sodium: 99.8mg | Fiber: 6.1g | Sugar: 15.5g
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