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Sun Dried Tomato Pesto Recipe
Find more recipes at marcellinaincucina.com
My sun dried tomato pesto is perfect for adding a serious flavor punch to your dishes - and is quick and easy to make with just 6 basic ingredients.
Prep Time
5
minutes
mins
Cook Time
0
minutes
mins
Total Time
5
minutes
mins
Servings:
12
servings
Author:
Marcellina
Ingredients
1
cup
sun dried tomatoes in oil
(drain oil and reserve)
⅓
cup
blanched
(skinless almonds)
1
garlic clove
(or 2 if small)
½
cup
finely grated Pecorino Romano cheese
2
teaspoons
fresh
(chopped rosemary leaves)
½
cup
oil from sun dried tomatoes
Instructions
Place the sun dried tomatoes, almonds, garlic, pecorino romano cheese and rosemary leaves into the bowl of a small food processor.
Add half of the oil.
Process until all ingredients are finely chopped.
Add remaining oil and process until smooth and spreadable. Add a little more oil if needed to correct the consistency.
Notes
Tips for success
Add oil gradually until you achieve the perfect consistency.
If you need more oil, use extra virgin olive oil.
When using as a pasta sauce, add a little of the pasta cooking water to thin the pesto.
Read the post fully for more suggestions for “Variations” and “FAQ’s”.
Nutrition
Calories:
136
kcal
|
Carbohydrates:
3
g
|
Protein:
3
g
|
Fat:
13
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
9
g
|
Trans Fat:
1
g
|
Cholesterol:
4
mg
|
Sodium:
75
mg
|
Potassium:
171
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
136
IU
|
Vitamin C:
9
mg
|
Calcium:
57
mg
|
Iron:
1
mg