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Home » Dip, Sauce, and Salsa » Sun-Dried Tomato Pesto

Sun-Dried Tomato Pesto

Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa
July 6, 2017
5 from 5 votes


Last Updated June 12, 2020 | 0 Comments

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Five minutes to this flavor-filled Sun Dried Tomato Pesto. Tossed with cooked pasta, spread on your favorite sandwich or spread over pizza, this pesto is sure to be an instant favorite.

Sun Dried Tomato Pesto

I am a big fan of easy meals.

I am also a big fan of homemade sauces. Not that I have anything against store bought sauce or dressing; after all, I have my fair share of favorite pre-made stuff. But sometimes I like to take things (salt) into my own hands.

A while back I made this homemade sun-dried tomato pesto and haven’t looked back since. It’s super easy to make a great big batch and use it in all your favorite recipes- pizza and sandwiches (chicken sandwich up on the blog later this week) have been just a couple of my favs.

Homemade sauces also make great gifts.

After my friend had her baby a few months ago I dropped off a big jar of this pesto, pasta noodles and a block of parmesan cheese. Little to no prep time, and a fresh, hot meal when she and her family want dinner. Of course, I could have picked up food from a restaurant, but with this, there was no pressure.

Anyway, weather you have a friend about to pop, or not, this pesto is fantastic and delicious any time of year, rain or shine!

spoon full of Sun-Dried Tomato Pesto

 

Sun-Dried Tomato Pesto

Sun-Dried Tomato Pesto

5 from 5 votes
AuthorAuthor: Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa
Five minutes to this flavor-filled Sun Dried Tomato Pesto. Tossed with cooked pasta, spread on your favorite sandwich or spread over pizza, this pesto is sure to be an instant favorite.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 5 minutes mins
Total Time 5 minutes mins
Course Main Course
Cuisine American, Italian
Servings 2 cups
Calories 572 kcal

Ingredients
 
 

  • 7 oz sun-dried tomatoes - one 7 ounce jar,, oil drained
  • 1 cup chopped tomatoes - I used fresh cherry tomatoes
  • ¼ cup pine nuts - or cashews
  • 11 fresh basil leaves
  • 2.5 tablespoon olive oil
  • Salt + Pepper - to taste
  • 1.5 tablespoon water
  • 2.5 tablespoon shredded parmesan cheese - optional, but recommended
Prevent your screen from going dark

Instructions
 

  • Place all ingredients in the bowl of a large blender or food processor and pulse until smooth.
  • If pesto is too thick, add an additional 1-2 tablespoons of water to help move things along.
  • Season to taste and add shredded parmesan cheese, if desired.
  • Store in an air tight container in the refrigerator until ready to use.

Nutritional Information

Calories: 572kcal | Carbohydrates: 62g | Protein: 19g | Fat: 33g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 513mg | Potassium: 3726mg | Fiber: 14g | Sugar: 40g | Vitamin A: 1180IU | Vitamin C: 50.1mg | Calcium: 216mg | Iron: 11.2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Sun-Dried Tomato Pesto, Tomato Pesto
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

Enjoy!

Sun Dried Tomato Pesto

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

34 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica, the chef behind The Forked Spoon, where I share my delicious recipes along with my kitchen tips and expert advice to transform your everyday cooking into a gratifying culinary experience. Learn more about me→

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