Sun Dried Tomato Pesto (no nuts)

Sun Dried Tomato Pesto (no nuts)

6 Reviews 2 Pics
  • Prep

    10 m
  • Ready In

    20 m
Jenny Crocker
Recipe by  Jenny Crocker

“This is my version of red pesto. It's really good with pasta or spread on a crusty bread.”

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Ingredients

Adjust Servings

Original recipe yields 1 cup

Directions

  1. 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.
  2. 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.

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Reviews (6)

Rate This Recipe
windlecm
10

windlecm

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 think 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.

Baking Nana
7

Baking Nana

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.

Party Chef
4

Party Chef

This was delish! I spread it on some grilled baguette slices. Next time I make it, and there will be a next time, I'll use less salt. Hubby said he'd like it over some pasta so I'll give it a try! Thanks so much for this recipe!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 204 cal
  • 10%
  • Fat
  • 20.8 g
  • 32%
  • Carbs
  • 4.2 g
  • 1%
  • Protein
  • 1.6 g
  • 3%
  • Cholesterol
  • 1 mg
  • < 1%
  • Sodium
  • 452 mg
  • 18%

Based on a 2,000 calorie diet

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Vegan Sun-Dried Tomato Pesto

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