Sun Dried Tomato Pesto
This richly flavored homemade pesto starts with a sun-dried tomatoes in oil and will be ready to serve in just minutes. Tomato pesto can bridge the gap between traditional red sauce and traditional pesto.
Servings: 8 servings
Calories: 245kcal
Ingredients
- 2 - 3 cloves garlic peeled
- 1 cup sun-dried tomatoes in oil
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 3/4 cup extra virgin olive oil
- 1/3 cup almonds toasted (see below)
- 1 teaspoon Italian seasoning
Instructions
- Place all ingredients in a food processor and process until all ingredients are incorporated.
- Scrape the sides of the bowl with a rubber spatula a couple of times.
- Drizzle a little of balsamic vinegar and a little extra olive oil over the top of the pesto for serving as a dip or spread.
Toasting almonds on the stove top
- Measure almonds into a dry skillet. Cook over medium heat.
- When you begin to smell the aroma of roasted nuts, stir the almonds.
- Continue cooking until the nuts are toasted on all sides, about 5 minutes.
- Turn the hot nuts out onto a plate to cool.
Toasting almonds in the oven
- Preheat oven to 350ºF.
- Spread walnut pieces on a baking sheet in a single layer.
- Place tray in oven for 5-to-10 minutes or until they begin
to brown and become aromatic. - Turn the hot almonds out onto a plate to cool.
Notes
Squeeze lemon juice into the ingredients for a little bit of tanginess.
Use a jar of sun-dried tomatoes, NOT the dry tomatoes.
Nutrition
Calories: 245kcal | Carbohydrates: 5g | Protein: 2g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.001g | Sodium: 185mg | Potassium: 269mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 219IU | Vitamin C: 14mg | Calcium: 29mg | Iron: 1mg