Sun-Dried Tomato Pesto Recipe
This easy sun-dried tomato pesto recipe is super delicious and can be used in many different ways! Makes around 1 1/2 cups.
Ingredients
- 65 g walnut halves
- 250 g sun-dried tomatoes in oil
- 2 cloves garlic peeled
- 1 Tablespoon fresh thyme leaves
- 1 Tablespoon lemon zest
- 1 teaspoon lemon juice plus more to taste
- 50 g extra virgin olive oil or more as needed
- 50 g parmesan grated
- A pinch of chili flakes optional
- Salt to taste
Instructions
- In a dry frying pan on medium heat, stir and toast the walnuts for 3-5 minutes until toasted and slightly fragrant. Let them cool down to room temperature.
- In a food processor combine the sun dried tomatoes and the oil they're in, the thyme, garlic, lemon zest and juice, parmesan and chili flakes. Blend everything together until it everything is finely chopped. .
- While the blender is running, add in extra olive oil as needed until the pesto reaches your desired consistency. Taste and add any salt or lemon juice as needed.
Notes
The amount of oil will differ per jar, so the amount of extra olive oil needed will change too.
Nutrition
Serving: 1servingCalories: 108kcalCarbohydrates: 10gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 2mgSodium: 67mgPotassium: 560mgFiber: 2gSugar: 6gVitamin A: 183IUVitamin C: 8mgCalcium: 61mgIron: 2mg
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