Bowl of Sun Dried Tomato Pesto with spoon poking out surrounded by basil, pinenuts and parmesan
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5 from 4 votes

Sun Dried Tomato Pesto

This Sun Dried Tomato Pesto is absolutely bursting with flavour. Better still, it couldn't be easier to make!
Prep Time5 mins
Total Time5 mins
Course: Lunch
Cuisine: Italian
Servings: 2 cups
Calories: 180kcal
Author: Chris Collins

Ingredients

  • 1.5 cups / 180g Sun Dried Tomatoes (use jarred ones, more flavour)
  • 1 packed cup / large handful Fresh Basil
  • 1/2 cup / 35g Parmesan, finely grated
  • 1/4 cup / 4 tbsp Pine nuts, toasted if desired
  • 1/3 - 1/2 cup / 80 - 125ml Extra Virgin Olive Oil, or as needed
  • 1 clove of Garlic
  • 1/2 tsp Salt, or to taste
  • 1/4 tsp Black Pepper, or to taste

Instructions

  • Add all of your ingredients apart from the olive oil and turn on the motor. 
  • Slowly pour in your olive oil until desired texture.
  • Taste test for seasoning and adjust accordingly. Store in an airtight container in the fridge up to 1 week (see notes)

Video

Notes

a) How to store pesto - Pop it in an airtight container with a layer of olive oil over. This will last in the fridge for up to 1 week (longer at your discretion). Each time you use it, pop another layer of olive oil over it. This will stop the pesto from oxidising.
 
b) Calories - based on 1/4 cup of pesto, using 1/3 cup extra virgin olive oil, 1/2 tsp salt and 1/4 tsp black pepper.

Nutrition

Calories: 180kcal | Carbohydrates: 8.62g | Protein: 2.87g | Fat: 16.19g | Saturated Fat: 1.991g | Polyunsaturated Fat: 3.339g | Monounsaturated Fat: 9.803g | Trans Fat: 0.006g | Sodium: 229mg | Potassium: 512mg | Fiber: 2g | Sugar: 5.29g | Vitamin A: 700IU | Vitamin C: 5.1mg | Calcium: 30mg | Iron: 1.8mg