Sun Dried Tomato Pesto (no nuts)3 Reviews
- Prep: 10 min
- Ready In: 20 min
“This is my version of red pesto. It's really good with pasta or spread on a crusty bread.” - by Jenny Crocker
Original recipe yields 1 cup
- Place sun-dried tomatoes in a small pot and cover with water; bring to a boil. Remove from heat and let tomatoes soften, about 10 minutes. Drain.
- Blend tomatoes, basil, Parmesan cheese, garlic, and salt in a blender until mixed. Slowly add olive oil, about 1/4 cup at a time; blend until smooth.
Amount Per Serving (8 total)
- 204 cal
- 20.8 g
- 4.2 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"Really great recipe. Used 3/4 tbsp. garlic and found it just right (you know that kind already minced in the jar). Deep and rich flavour. Served it over toasted baguette slices (thin) Don't really thi..." See morenk you need to change anything. But I am curious how a little wine or balsalmic would play into it. Also wondering how it would taste with a little pine nuts. Some things to try later. But, seriously, really great recipe as is."
"10 STARS - Killer Recipe! I could eat this on bread, on pasta or just by the spoonful. Thanks! It's delicious! UPDATE: I did use jarred packed in oil type sun dried tomatoes...." See more"
"Awesome! I made this exactly as directed, using store bought dry packed sundried tomatoes and fresh basil from my garden. The recipe is super simple and balanced very well. It's not overpowering on ..." See morethe garlic as some pesto can be. I highly recommend this as a great topping for pasta or an alternate to sauce on pizza."
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