Sun Dried Tomato Pesto Sauce
This homemade sun dried tomato pesto sauce is exploding with flavors and very easy to make. Spread it over crostini, stirred with pasta or soup, topped over eggs. DELICIOUS ALL THE WAY!
Servings: 2 cups
- 1 ½ cup sun-dried tomatoes
- ½ cup roasted raw almonds
- ¼ cup Parmesan cheese freshly grated
- 3 cloves garlic
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ¼ teaspoon red chili flakes optional
- ½ cup extra virgin olive oil good quality EVOO
In a food processor combine sun dried tomatoes, fresh basil, roasted almonds (raw almonds not salted ones), freshly grated Parmesan cheese, garlic cloves, salt and pepper to taste and red chili flakes.
Close the lid and run the processor. With the processor running slowly pour extra virgin olive oil into the processor until emulsified.
Grind it to your desired consistency. You can leave it little chunky (which is great for spreading over sandwiches or stirring it into pastas and soups) or make it smoother.
Store in air tight container in the refrigerator.
Best use sun dried tomatoes in jars soaked in oil. And if you can't get sun dried tomatoes in jars, use dried tomatoes in packets.
Use best quality EVOO. You pesto tastes only as good as your ingredients.
Blitz pesto to either chunky consistency or smooth consistency.
Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.
Nutrition values mentioned below are for one large jar full and not individual serving.
Calories: 953kcal | Carbohydrates: 56g | Protein: 24g | Fat: 77g | Saturated Fat: 11g | Cholesterol: 9mg | Sodium: 992mg | Potassium: 3097mg | Fiber: 15g | Sugar: 33g | Vitamin A: 893IU | Vitamin C: 34mg | Calcium: 341mg | Iron: 9mg