Sun-Dried Tomato Pesto
This sun-dried tomato pesto is blended with fresh basil, pine nuts, garlic, red wine, and parmesan cheese. It's perfect for a light Hors d'oeuvre!
Servings 8
Calories 232kcal
Ingredients
- ½ cup extra virgin olive oil divided
- 2 cloves garlic smashed
- 4 ounces sun-dried tomatoes In olive oil, drained or (dry) julienne cut
- 2 tablespoons fresh basil
- ¼ cup pine nuts
- 1 shallot quartered
- ¼ cup red wine
- 10 ounces tomato puree
- ½ cup parmesan cheese grated
Instructions
- Heat ¼ cup of the olive oil in a small sauté pan. Add in garlic and allow it to permeate the oil, but do not brown or burn; about 1 to 2 minutes.
- Place the sun-dried tomatoes into a small bowl and pour the garlic and olive through a sieve into the bowl of tomatoes. Allow the oil to cool completely.
- In a food processor or blender, drop in the basil, pine nuts, shallot, wine, puree and cooled sun-dried tomatoes. Pulse a few times to chop up.
- Add in the parmesan a pulse a couple more times.
- Turn on the food processor or blender is running, slowly add drizzle in the ¼ cup of olive oil. Season with salt and pepper to taste.
- Serve with crackers or bread.
Nutrition
Calories: 232kcal | Carbohydrates: 12g | Protein: 5g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 146mg | Potassium: 692mg | Fiber: 2g | Sugar: 7g | Vitamin A: 380IU | Vitamin C: 9.8mg | Calcium: 97mg | Iron: 2.4mg
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