Sun-Dried Tomato Pesto
Servings: 6
Enjoy the best sun-dried tomato pesto recipe out there— I add it to pizza, salads, soups, toast and veggie bowls.
Equipment
Ingredients
- ½ cup raw almonds
- 1 cup sun-dried tomatoes oil-packed. undrained
- ½ cup fresh basil
- 1 shallot
- 1 garlic cloves
- ¼ tsp sea salt, unrefined
- extra-virgin olive oil extra virgin, if needed
Instructions
- Place the almonds in a food processor or blender and pulse until finely chopped.
- Add the tomatoes, basil, shallot, garlic, and salt and pulse until everything is finely chopped but not completely pureed.
- If the machine is having trouble processing, add a little olive oil. Taste and add more salt, if needed.
Notes
- Transfer to a jar with a tight-fitting lid. Store in the refrigerator for up to 1 week or freeze for several months.
Nutrition
Calories: 120kcal, Carbohydrates: 14g, Protein: 5g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Sodium: 143mg, Potassium: 734mg, Fiber: 4g, Sugar: 8g, Vitamin A: 266IU, Vitamin C: 8mg, Calcium: 58mg, Iron: 2mg