Sun-Dried Tomato Basil Pesto
This vibrant sun-dried tomato basil pesto is perfect for spreading on crackers, tossing with pasta, or creating a delicious aioli.
Equipment
- blender or food processor
- Measuring cups and spoons
Ingredients
- 10 fresh basil leaves
- 1 cup 140 g sun-dried tomato pieces, packed in oil
- ¼ cup 46 g cashews
- ¼ cup 45 g pine nuts
- 1 tablespoon 15 g minced garlic
- ¼ cup 60 ml extra-virgin olive oil
Instructions
- Add the basil leaves, sun-dried tomato pieces, cashews, pine nuts, minced garlic, and olive oil to a blender or food processor.
- Blend or process until smooth, scraping down the sides as needed.
- Adjust seasoning if desired and transfer to a serving dish or airtight container.
Notes & Wine Advice
Wine Advice:
Pair this sun-dried tomato pesto with a dry Italian red wine such as Chianti or a crisp Pinot Grigio.
Pair this sun-dried tomato pesto with a dry Italian red wine such as Chianti or a crisp Pinot Grigio.
Nutrition values
Calories: 80 kcal | Carbohydrates: 2 g | Protein: 1.2 g | Fat: 7.5 g | Sugar: 0.8 g