Sun-Dried Tomato Pesto

Sun-Dried Tomato Pesto

57 Reviews 7 Pics
  • Prep

    20 m
  • Ready In

    20 m
MRS. CINDY SCHMIDT
Recipe by  MRS. CINDY SCHMIDT

“The best sun-dried tomato pesto.”

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Ingredients

Adjust Servings

Original recipe yields 2.5 cups

Directions

  1. Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
  2. In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.

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Reviews (57)

Rate This Recipe
JennyJen2009
109

JennyJen2009

my version: 4 oz sun dried tomatoes, 3/4 c fresh basil, 1/4 c fresh parsley, 1/2 small onion, 1/4 c pine nuts, 4 cloves garlic, 1 can diced tomatoes, 1 small can tomato sauce, 1/4 c red wine vinegar, 1/8 c balsamic vinegar...combine in blender and then add parmesan cheese on top. This was sooooo good!

Lauren
48

Lauren

Gross? do you know that is what Pesto is supposed to look like? Omitting the Parmesan cheese is illogical. why? then, it isn't pesto = a key ingredient taken out. Understand what you're making. I found this absolutely fantastic & creative.

ALLENPG
48

ALLENPG

Very good sauce with Angel Hair pasta! Fairly quick to make and actually has a texture similar to meat sauce. A good vegetarian substitution.

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Nutrition

Amount Per Serving (40 total)

  • Calories
  • 44 cal
  • 2%
  • Fat
  • 3.5 g
  • 5%
  • Carbs
  • 2.4 g
  • < 1%
  • Protein
  • 1.1 g
  • 2%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 81 mg
  • 3%

Based on a 2,000 calorie diet

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Vegan Sun-Dried Tomato Pesto

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Tomato Almond Pesto (Trapanese)