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Sun-dried Tomato Pesto

The Vegan Feast
This Sundried Tomato Pesto is a lovely variation on the traditional pesto, and incorporates sundried, as well as fresh tomatoes, in addition to nuts, garlic, basil and olive oil.
Makes about ¾ cup.
5 from 1 vote
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Prep Time 5 minutes
Total Time 5 minutes
Course Sauces
Cuisine Vegan
Servings 6 servings
Calories 104 kcal

Equipment

  • Food processor or blender

Ingredients
 
 

  • ½ cup sun-dried tomatoes in olive oil
  • 1 cup fresh tomatoes chopped
  • 3 garlic cloves
  • ½ cup fresh basil
  • 2 tablespoons pine nuts, or walnuts
  • 2 tablespoons olive oil
  • salt & pepper to taste

Instructions
 

  • Add the pine nuts or walnuts to a dry pan, and toast over medium heat for 1-2 minutes until they are fragrant. (Keep an eye on them because they can go from toasty to burnt in no time.)
  • Combine the sun-dried tomatoes, chopped fresh tomatoes, garlic, basil, toasted nuts and olive oil in a food processor or blender. Process to a paste.
  • Transfer to an airtight container and store in the refrigerator.

Nutrition

Serving: 2tablespoonsCalories: 104kcalCarbohydrates: 5gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 2mgSodium: 192mgPotassium: 91mgFiber: 1gSugar: 2gVitamin A: 447IUVitamin C: 5mgCalcium: 29mgIron: 1mg
Keyword basil, garlic, Italian, olive oil, pesto, sun-dried tomatoes
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