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
Servings: 4
Calories: 223kcal
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Ingredients
- 1 cup sun dried tomatoes
- ¾ cup basil leaves
- 2 garlic cloves
- 5 tablespoon extra virgin olive oil
- ¼ lemon squeezed
- 20 g Parmigiano Reggiano cheese (or nutritional yeast if you are vegan )
- 20 g peeled almonds or flaked almonds
- Small pinch of salt
- Red Pepper Flakes can also be added if you like a hint of chili
Instructions
- 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.
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Nutrition
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