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Sun-Dried Tomato Pesto

Yield: Yields a scant 1 cup.


  • 1/3 cup chopped drained oil-packed sun-dried tomatoes 
  • 1/3 cup packed fresh basil leaves
  • 1/3 cup packed fresh flat-leaf parsley leaves
  • 1/4 cup extra-virgin olive oil
  • 3 Tbs. pine nuts (lightly toasted, if you like)
  • 2 Tbs. grated Parmigiano Reggiano
  • 1 to 2 cloves garlic, minced
  • 1/2 tsp. freshly ground black pepper
  • Pinch kosher salt

Nutritional Information

  • Nutritional Sample Size per 1 Tbs.
  • Calories (kcal) : 49
  • Fat Calories (kcal): 45
  • Fat (g): 5
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 0
  • Sodium (mg): 17
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 0


  • Combine the ingredients in a food processor; process until it becomes a rough purée. Refrigerate for up to three days or freeze for up to a month.

Toss with rotini, toasted pine nuts, chopped grilled onions and more fresh basil for a great pasta salad. Tuck under chicken skin before roasting.


Rate or Review

Reviews (1 review)

  • DiyaKwasny | 05/15/2019

    A very tasty and versatile spread. I omitted the parsley, because I didn't have any on hand, but the flavor did not suffer at all. I've only used as a spread for sandwiches so far (goat cheese and portabella mushroom), but I think it would be excellent as light summer pasta salad, or as a marinade for chicken or salmon.

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