Sun-Dried Tomato Pesto Recipe

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Ingredients:

Serving

1 tbsp olive oil
1/2 cup pine nuts
2 cloves garlic
1 (8 oz) jar sun-dried tomatoes packed in oil, undrained
1 cup flat-leaf italian parsley
1/2 cup grated parmesan cheese
1/4 cup pitted kalamata olive, coarsely chopped
1/4 cup fresh basil
1/4 tsp crushed red pepper flakes

Directions:

Heat oil in small skillet over medium-low heat.
Add pine nuts and cook 30 to 45 seconds or until lightly browned, shaking pan constantly.
Remove nuts from skillet with slotted spoon and drain on paper towels.
Combine pine nuts and garlic in bowl of food processor.
Process unsing on/off pulsing action until mixture is finely chopped.
Add undrained tomatoes to bowl and process until finely chopped.
Add parsley, cheese, olives, basil and pepper and process until mixture resembles thick paste, scraping down sides of bowl occasionally with small spatula.
Spoon pesto into jar with tight-fitting lid and store in refrigerator up to 1 month.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	165.43 Kcal (693 kJ)
Calories from fat	132.83 Kcal
		% Daily Value*
Total Fat	14.76g	23%
Cholesterol	7.33mg	2%
Sodium	228.84mg	10%
Potassium	214.16mg	5%
Total Carbs	4.24g	1%
Sugars	0.65g	3%
Dietary Fiber	1.08g	4%
Protein	5.37g	11%
Vitamin C	18.9mg	31%
Iron	1.6mg	9%
Calcium	113.8mg	11%

Amount Per 100 g
Calories	340.18 Kcal (1424 kJ)
Calories from fat	273.15 Kcal
		% Daily Value*
Total Fat	30.35g	23%
Cholesterol	15.08mg	2%
Sodium	470.57mg	10%
Potassium	440.39mg	5%
Total Carbs	8.73g	1%
Sugars	1.33g	3%
Dietary Fiber	2.21g	4%
Protein	11.04g	11%
Vitamin C	38.8mg	31%
Iron	3.2mg	9%
Calcium	234.1mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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