Sun-Dried Tomato Pesto

Name: Sun-Dried Tomato Pesto
Prep time: 10 min
Total time: 10 min
Yield: 2-1/4 cups
Cuisine: Europe, Italian
Ingredients: 1 jar (8-1/2 ounces) oil-packed sun-dried tomatoes, undrained; 1/3 to 1/2 cup extra virgin olive oil; 1/2 cup pine nuts, toasted; 2 garlic cloves; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup grated Parmesan cheese; French bread baguette slices, toasted

Total Time Prep/Total Time: 10 min.

Yield 2-1/4 cups

Test Kitchen Approved

Sun-dried tomato pesto skips the basil and leans into the sweet and umami notes of oil-packed sun-dried tomatoes.

Ingredients

1 jar (8-1/2 ounces) oil-packed sun-dried tomatoes, undrained
1/3 to 1/2 cup extra virgin olive oil
1/2 cup pine nuts, toasted
2 garlic cloves
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
French bread baguette slices, toasted

Directions

In a food processor, combine the tomatoes, oil, pine nuts, garlic, salt and pepper. Cover and process until finely chopped. Stir in cheese. Serve with toasted baguette slices.

Nutrition Facts

2 tablespoons: 94 calories, 9g fat (1g saturated fat), 1mg cholesterol, 89mg sodium, 4g carbohydrate (0 sugars, 1g fiber), 2g protein.

This recipe for sun-dried tomato pesto adds even more flavor and vibrancy to the traditional sauce. It'd be perfect for pasta or pizza! —Margaret Knoebel, Milwaukee, Wisconsin

Recipe Creator