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Sun-Dried Tomato Pesto - Andrea Meyers
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Sun-Dried Tomato Pesto

Source: uncertain, gathered off the Internet in the early 2000s
Course Condiment
Cuisine Italian
Diet Gluten Free, Vegetarian
Keyword balsamic vinegar, basil, gluten free, sundried tomatoes, vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 32
Calories 55kcal
Author Andrea Meyers

Equipment

  • food processor

Ingredients

  • 12 ounces sun-dried tomato halves, packed in oil
  • 6 medium garlic cloves minced
  • ½ cup extra virgin olive oil
  • 4 teaspoons balsamic vinegar
  • 2 cups basil, packed
  • 1 teaspoon fresh ground pepper
  • 1½ teaspoons honey
US Customary - Metric

Instructions

  • Process tomatoes and garlic in food processor until coarsely chopped, about 1 minute. While machine is running, drizzle in olive oil and vinegar and process for 1 minute. Add basil, pepper, and honey and process until completely mixed. Add more balsamic vinegar if desired.
  • Toss pesto over hot pasta and sprinkle pine nuts and grated Parmesan on top.

Nutrition

Serving: 1tablespoon | Calories: 55kcal | Carbohydrates: 3g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 29mg | Potassium: 173mg | Fiber: 1g | Sugar: 1g | Vitamin A: 216IU | Vitamin C: 11mg | Calcium: 9mg | Iron: 1mg