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