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sun dried tomato pesto recipe

Sun Dried Tomato Pesto Recipe

Sun Dried Tomato Pesto Recipe is a wonderful blend of fresh parsley, sun-dried tomatoes, garlic, sun-dried tomato oil, a splash of EVOO & parm and of course kosher salt to taste.  Such an easy and healthy recipe that's great on pasta or pizza.  It's ready in less than 10 minutes.

Course Sauce
Cuisine Italian
Keyword homemade pesto, pesto recipe, pesto recipe no nuts
Prep Time 7 minutes
Total Time 7 minutes
Servings 4 people
Calories 249 kcal
Author CookingwithBliss

Ingredients

  • 5 cups flat leaf parsley or 5 bunches of parsley
  • 1/4 cup julienne sun-dried tomatoes (in olive oil) DO NOT DRAIN your favorite store brand
  • 2 garlic cloves 2 small cloves or 1 medium & 1 small
  • 1/4 cup reserved oil (from the jar)
  • 2 tbsp extra virgin olive oil I used light tasting EVOO
  • 1/4 cup finely grated parmesan cheese
  • 1/2 tsp salt more or less to taste

Instructions

  1. Wash and DRY flat leaf parsley.  (I use a salad spinner to dry the parsley).  When parsley is dry, place on cutting board with parsley stems going in same direction and cut off most of the stem.  (This step isn't really necessary since you will be blending everything but is something I like to do).

  2. In your blender or food processor, add parsley, whole garlic cloves (with skin removed from garlic), sun-dried tomatoes, & salt.  You would also add in the nuts at this step.  If your blender or food processor doesn't have the opening to drizzle in oil, also add the oils AND blend all ingredients until you reach your desired consistency.  This step shouldn't take long at all.   Add in parm and give a quick whirl. 

    ** If you have the option to drizzle in the oils see next step **

  3. Place the top on your blender or food processor and begin to blend while drizzling in the oils at the same time.  Blend all ingredients until you reach your desired consistency.  This step shouldn't take long at all. Add in parm and give a quick whirl.

  4. Taste test to ensure you have enough salt.  Add more if needed.

  5. This will make about 1 to 1.5 cups.  I only make enough to use on that day for a given recipe. 

Recipe Notes

**Please note: Nutritional values serve as a guide only as values may vary.

 

Do not drain oil from jarred sun-dried tomatoes

Nutrition Facts
Sun Dried Tomato Pesto Recipe
Amount Per Serving
Calories 249 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 4g25%
Cholesterol 4mg1%
Sodium 451mg20%
Potassium 523mg15%
Carbohydrates 7g2%
Fiber 2g8%
Protein 4g8%
Vitamin A 6455IU129%
Vitamin C 107.3mg130%
Calcium 183mg18%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.