Sun-dried Tomato and Walnut Pesto
- Level: Easy
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 155
- Total Fat
- 17
- Saturated Fat
- 2
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 1
- Cholesterol
- 2
- Sodium
- 47
- Total: 10 min
- Active: 10 min
Ingredients
1 cup oil-packed sun-dried tomatoes, plus 3 tablespoons of the oil
1/2 cup lightly toasted walnuts
1/4 cup grated Parmigiano-Reggiano
1/4 teaspoon crushed red pepper
1 clove garlic
1/4 cup fresh basil leaves
Salt and freshly ground black pepper
Directions
- Add the sun-dried tomatoes and oil, walnuts, cheese, crushed red pepper and garlic to a food processor and process until smooth. Add in the basil and pulse just about 5 times to retain the color of the herb. Season to taste.