“The best sun-dried tomato pesto.” - by MRS. CINDY SCHMIDT
Ingredients
Adjust Servings
Original recipe yields 2.5 cups
Directions
- Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
- 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.
Nutrition
Amount Per Serving (40 total)
- Calories
- 44 cal
- 2%
- Fat
- 3.5 g
- 5%
- Carbs
- 2.4 g
- < 1%
Based on a 2,000 calorie diet
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Reviews (54)
Rate This Recipe
"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, ..." See more1/8 c balsamic vinegar...combine in blender and then add parmesan cheese on top. This was sooooo good!"
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