Sun Dried Tomato Pesto
Learn how to make sun dried tomato pesto in 5 minutes. This homemade recipe is packed with flavour and can be added to so many dishes
Add sundried tomatoes to a food processor or blender. Some excess oil is ok to be added
Add basil leaves, garlic, almonds, lemon juice and salt into the food processor
Grate in the Parmigiano Reggiano cheese and top with extra virgin olive oil
Pulse in a food processor or blender so that the mixture is nicely blended and chopped but be careful not to over blend as you still want some texture to remain. You can also make the pesto in a mortar and pestle.
Serve in your favourite dish and store the remaining in an air tight container in the fridge or freezer
Calories: 223kcal | Carbohydrates: 14g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 127mg | Potassium: 809mg | Fiber: 3g | Sugar: 9g | Vitamin A: 421IU | Vitamin C: 13mg | Calcium: 92mg | Iron: 2mg