Sun Dried Tomato & Basil Pesto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
- 1/3 cup Sun Dried Tomatoes (I use Trader Joe's jarred sun dried tomatoes packed in olive oil)- 1 cup (packed) fresh basil leaves- 1/3 cup chopped walnuts, toasted (or pine nuts)- 2/3 cup shredded parmesan cheese- 1/2 cup olive oil (more or less for desired consistency)- 1 Tbls lemon juice- 2 cloves garlic (more or less to taste)- 1/2 tsp salt (or to taste)- 1/2 tsp black pepper (or to taste)
Notes on the ingredients I use:
Sun Dried Tomatoes - Trader Joe's jarred sun dried tomatoes packed in olive oil. It has to be refrigerated after opening, so the oil solidifies. I pop them in the microwave for 20-30 seconds to loosen up the oil, and I use this tomato oil towards the 1/2 cup of olive oil added later.
Walnuts - Pine nuts are traditional for pesto, but walnuts are cheaper and a good substitute. And I have more uses for the leftover nuts from the package.
Olive oil - I use plain, but EVOO works. Just make sure you like the flavor of it, because it will affect the taste of the pesto. Add more or less for desired consistency
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1) Add in order garlic, walnuts, and tomatoes in a food processor, pulsing a few seconds after adding each ingredient.
2) Add basil, lemon juice, and oil from tomatoes. Pulse until leaves start to incorporate, then blend for 10-15 seconds.
3) Add Parmesan, pulse a couple times.
4) Continue to blend while streaming in remaining olive oil while processor is running.
5) Once all ingredients are fully incorporated, give it a try.
6) Add salt and pepper to taste. Blend for 10 seconds.
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Servings - About 16. It will vary on your usage (sandwich spread, with pasta, etc.)
Number of Servings: 16
Recipe submitted by SparkPeople user CEMCC23.
Sun Dried Tomatoes - Trader Joe's jarred sun dried tomatoes packed in olive oil. It has to be refrigerated after opening, so the oil solidifies. I pop them in the microwave for 20-30 seconds to loosen up the oil, and I use this tomato oil towards the 1/2 cup of olive oil added later.
Walnuts - Pine nuts are traditional for pesto, but walnuts are cheaper and a good substitute. And I have more uses for the leftover nuts from the package.
Olive oil - I use plain, but EVOO works. Just make sure you like the flavor of it, because it will affect the taste of the pesto. Add more or less for desired consistency
-----
1) Add in order garlic, walnuts, and tomatoes in a food processor, pulsing a few seconds after adding each ingredient.
2) Add basil, lemon juice, and oil from tomatoes. Pulse until leaves start to incorporate, then blend for 10-15 seconds.
3) Add Parmesan, pulse a couple times.
4) Continue to blend while streaming in remaining olive oil while processor is running.
5) Once all ingredients are fully incorporated, give it a try.
6) Add salt and pepper to taste. Blend for 10 seconds.
-----
Servings - About 16. It will vary on your usage (sandwich spread, with pasta, etc.)
Number of Servings: 16
Recipe submitted by SparkPeople user CEMCC23.
Nutritional Info Amount Per Serving
- Calories: 96.5
- Total Fat: 9.7 g
- Cholesterol: 2.3 mg
- Sodium: 60.1 mg
- Total Carbs: 1.2 g
- Dietary Fiber: 0.4 g
- Protein: 1.8 g
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