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Sun-Dried Tomato Pesto

  • 8servings
  • 5minutes
  • 150calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsChromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups sun-dried tomatoes , drained (packed in oil)

  2. 1 cup freshly grated parmesan cheese

  3. 1/4 cup extra virgin olive oil

  4. 1/4 cup packed fresh basil leaf

  5. 1/4 cup packed fresh fresh parsley leaves

  6. 2 garlic cloves , crushed under a knife and peeled

  7. fresh ground pepper , to taste

Instructions Jump to Ingredients ↑

  1. Process all the ingredients in a food processor fitted with the metal blade until the mixture forms a coarse paste.

  2. (The pesto can be stored in an airtight container and refrigerated for up to 1 month).

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