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–+ servings
5 de 1 voto

Sun- dried tomato pesto

This sun- dried tomato pesto is excellent to have it in the fridge and use it in pasta, sandwiches, or for snacks.
10 minutes
10 minutes
2 cups
Calories: 387kcal

Ingredients

  • 1 cup dried tomatoes packed in olive oil
  • 1 cup basil You could use upto 1½ cups of basil
  • 1 cup parsley You could use upto 1½ cups of parsley
  • 1/2 cup pine nuts
  • 2 cloves garlic
  • Salt and pepper

Instructions

  • To make the pesto add the ingredients to the high speed blender or food processor and pulse until the desired consistency is achieved.
    Taste and adjust if necessary.

Notes

How to use vegan sun dried tomato pesto
How to store 
The best way to store sun-dried tomato pesto is in an airtight container in the refrigerator. It can be stored for up to 3 months. Additionally, it can also be frozen for up to 6 months. Make sure to label the container with the date it was made, so you know when to use it. 

Nutrition

Calories: 387kcal | Carbohydrates: 38g | Protein: 14g | Fat: 25g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 7g | Sodium: 77mg | Potassium: 2302mg | Fiber: 9g | Sugar: 22g | Vitamin A: 3651IU | Vitamin C: 65mg | Calcium: 134mg | Iron: 9mg
Course: sauce
Cuisine: Italian
Diet: Vegan
Keyword: pesto, sun-dried tomato vegan pesto
Author: Alejandra Graf
[instabox]