Sundried tomato pesto
Whip up a flavorful Sundried Tomato Pesto with just a handful of ingredients! Featuring sun-dried tomatoes, pine nuts, garlic, olive oil, and parmesan cheese, this rich and savory pesto is perfect for pasta, sandwiches, or as a dip. Ready to add a gourmet twist to your meals in minutes!
- 11 May 2024
- Cook time 0 min
- Prep time 10 min
- 14 Servings
- 5 Ingredients
Sundried tomato pesto is a delicious and versatile sauce that can bring a burst of Mediterranean flavor to any dish. Made with sun-dried tomatoes, pine nuts, garlic, olive oil, and parmesan cheese, this pesto is perfect for pasta, as a spread on sandwiches, or as an accompaniment to grilled meats and vegetables.
Ingredients:
Instructions:
- Gather all your ingredients and measure them accurately.
- If your sun-dried tomatoes are not packed in oil, you may want to rehydrate them by soaking them in warm water for 20-30 minutes. Drain and pat them dry before using.
- In a dry skillet over medium heat, toast the pine nuts for about 3-5 minutes, stirring frequently until they are golden brown and fragrant. Be careful not to burn them. Remove from heat and let them cool.
- Place the sun-dried tomatoes, toasted pine nuts, and garlic cloves into a food processor or blender.
- Pulse the ingredients a few times to begin breaking them down.
- Slowly pour in the olive oil while continuing to blend. You may need to stop and scrape down the sides of the bowl occasionally to ensure even mixing.
- Add the grated Parmesan cheese to the mixture and blend again until everything is well combined. The consistency should be smooth but still have some texture.
- If the pesto is too thick, you can add a little bit more olive oil or water to reach your desired consistency.
- Taste the pesto and add salt and pepper as needed. Remember that sun-dried tomatoes and Parmesan cheese can be quite salty, so adjust seasoning carefully.
- Transfer the pesto to a jar or airtight container.
- It can be used immediately or stored in the refrigerator for up to one week. You can also freeze it in ice cube trays for longer storage.
Tips:
- For a smoother texture, soak the sun-dried tomatoes in hot water for about 10 minutes before blending.
- Toast the pine nuts in a dry skillet over medium heat for a few minutes until golden brown to enhance their flavor.
- Adjust the consistency of the pesto by adding more olive oil or a small amount of water if it's too thick.
- Season with salt and crushed red pepper flakes to taste for an extra kick of flavor.
- Store any leftover pesto in an airtight container in the refrigerator for up to a week. You can also freeze it in ice cube trays for easy portioning.
Making sun-dried tomato pesto at home is quick and easy, and the result is a rich, flavorful sauce that pairs well with a variety of dishes. By following a few simple tips, you can customize the consistency and flavor to your liking, ensuring that your homemade pesto will be a hit every time.
| Nutrition Facts | |
|---|---|
| Serving Size | 20 grams |
| Energy | |
| Calories 50kcal | 2% |
| Protein | |
| Protein 1.86g | 1% |
| Carbohydrates | |
| Carbohydrates 3.84g | 1% |
| Fiber 0.81g | 2% |
| Sugar 2.15g | 2% |
| Fat | |
| Fat 12g | 14% |
| Saturated 1.70g | 6% |
| Cholesterol 1.64mg | - |
| Vitamins | |
| Vitamin A 7ug | 1% |
| Choline 8mg | 1% |
| Vitamin B1 0.04mg | 4% |
| Vitamin B2 0.04mg | 3% |
| Vitamin B3 0.65mg | 4% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 5ug | 1% |
| Vitamin B12 0.03ug | 1% |
| Vitamin C 2.17mg | 2% |
| Vitamin E 0.36mg | 2% |
| Vitamin K 4.38ug | 4% |
| Minerals | |
| Calcium, Ca 24mg | 2% |
| Copper, Cu 0.13mg | 0% |
| Iron, Fe 0.71mg | 6% |
| Magnesium, Mg 20mg | 5% |
| Phosphorus, P 55mg | 4% |
| Potassium, K 210mg | 6% |
| Selenium, Se 1.02ug | 2% |
| Sodium, Na 40mg | 3% |
| Zinc, Zn 0.44mg | 4% |
| Water | |
| Water 1.57g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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