This is a really good recipe for pesto with the addition of sun-dried tomatoes. I have used the pesto as an addition to pizza dough, pizza toppings, or ciabatta bread dough; it can also be used in place of tapenade.
How To Make Pesto with Fresh Basil, Pistachios, and Sun-Dried Tomatoes
This pesto sauce is a richer equivalent to the classic with the deep flavors of sun-dried tomatoes and pistachios, balanced out with a few sprigs of fresh and crisp basil.
Place all ingredients in large bowl and chop using electric hand mixer or place in food processor.
Process until mixture is desired of thickness.
Note: Sun-Dried Tomatoes have olive oil in them so adjust addition of olive oil accordingly.
- Calcium: 90mg
- Calories: 406kcal
- Carbohydrates: 18g
- Cholesterol: 4mg
- Fat: 37g
- Fiber: 4g
- Iron: 4mg
- Potassium: 1065mg
- Protein: 7g
- Saturated Fat: 5g
- Sodium: 361mg
- Sugar: 11g
- Vitamin A: 799IU
- Vitamin C: 14mg
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