Pesto with Fresh Basil, Pistachios, and Sun-Dried Tomatoes Recipe

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.


Pesto with Fresh Basil, Pistachios, and Sun-Dried Tomatoes Recipe

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.

Prep: 20 mins
Total: 20 mins
Serves:

Ingredients

  • 2/3 cup pine nuts , or coarsely chopped pistachios
  • 3 cup fresh basil, 4 3/4-oz. pkgs. fresh basil, loosely packed
  • 8 oz. sun-dried tomatoes, or 1 jar, packed in oil
  • 5 sprigs parsley leaves, optional
  • 2 medium garlic cloves
  • 1 tsp. salt
  • 1 tbsp. Parmesan cheese, grated
  • 1 tbsp. Romano cheese, grated
  • 1 cup extra virgin olive oil

Instructions

  1. Place all ingredients in large bowl and chop using electric hand mixer or place in food processor.

  2. Process until mixture is desired of thickness.

Recipe Notes

Note: Sun-Dried Tomatoes have olive oil in them so adjust addition of olive oil accordingly.

Nutrition

  • Sugar: 11g
  • :
  • Calcium: 90mg
  • Calories: 406kcal
  • Carbohydrates: 18g
  • Cholesterol: 4mg
  • Fat: 37g
  • Fiber: 4g
  • Iron: 4mg
  • Potassium: 1065mg
  • Protein: 7g
  • Saturated Fat: 5g
  • Sodium: 361mg
  • Vitamin A: 799IU
  • Vitamin C: 14mg
Nutrition Disclaimer
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