Sun Dried Tomato & Basil Pesto

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Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Sun Dried Tomato & Basil Pesto calories by ingredient


Introduction

A fast and easy condiment for sandwiches, pasta, chicken, shrimp, whatever. Keeps very well in the refrigerator. These proportions make a thick spread. Add more or less olive oil for your desired consistency. You can add plain non-fat Greek yogurt (or plain non-fat regular yogurt strained using cheesecloth to make it thicker) to make a dip or faux cream sauce for pasta. A fast and easy condiment for sandwiches, pasta, chicken, shrimp, whatever. Keeps very well in the refrigerator. These proportions make a thick spread. Add more or less olive oil for your desired consistency. You can add plain non-fat Greek yogurt (or plain non-fat regular yogurt strained using cheesecloth to make it thicker) to make a dip or faux cream sauce for pasta.
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)

Directions

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.

TAGS:  Snacks |