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Nutrition Facts
Serving Size 1 (36g) Recipe makes 8 servings
Calories 150
Calories from Fat 96		(64%)
Amount Per Serving		%DV
	Total Fat 10.8g	16%
	Saturated Fat 3.2g	15%
	Monounsaturated Fat 6.0g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 11mg		3%
Sodium 475mg		19%
Potassium 497mg		14%
Total Carbohydrate 8.5g		2%
	Dietary Fiber 1.8g	7%
	Sugars 5.2g
Protein 6.8g		13%
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Sun-Dried Tomato Pesto

Recipe #14784 | 5 min | 5 min prep | add private note

⁽²¹⁾ RATE IT NOW Print Recipe

By: Mirj
Nov 25, 2001

I saw this recipe on the Oprah Winfrey Show, and it's really good!

SERVES 8 , 2 cups (change servings and units)

Ingredients

2 cups sun-dried tomatoes, drained (packed in oil)
1 cup freshly grated parmesan cheese
1/4 cup extra-virgin olive oil
1/4 cup packed fresh basil leaf
1/4 cup packed fresh fresh parsley leaves
2 garlic cloves, crushed under a knife and peeled
fresh ground pepper, to taste

Directions

1
Process all the ingredients in a food processor fitted with the metal blade until the mixture forms a coarse paste.
2
(The pesto can be stored in an airtight container and refrigerated for up to 1 month).

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Featured Reviews for This Recipe

From: DonitaK

On Nov 1, 2009

I love this recipe! I had only 1 cup of sun-dried tomatoes, so I substituted the other cup with roasted red bell peppers. Since they are mildly flavored in comparison to sun-dried tomatoes, I don't believe they could do much to dilute the robust flavor. Red peppers have a TON of vitamin C, so I think they made the pesto more nutritional. Also, I didn't have parsley leaves so I left them out. Even so, WOW! I served it over wide egg noodles. Yum!

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From: CaliforniaJan

On Sep 1, 2009

I am amazed that this recipe hasn't been review more times because it is fantastic! I served it with sauted chicken cutlets and pasta and it was fantastic. Because I have a bumper crop of tomatoes and basil I served this salad on the side, which is also delicious "Tomato Salad With Fresh Basil Dressing". Thanks for posting this!

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From: Bergy

On Apr 8, 2002

Great recipe for the tomatoe/pestosauce. I marinated a veal chop with about a teaspoon and a half on each side of the chop, placed it on tinfoil in a pyrex dish. closed the tinfoil - 350F oven for 20 minutes, opened the foil, added additional parmesan and continued to cook it. Broil the last few minutes if necessary to brown the cheese. I served this with buttered linguine and added 2 tbsp of crumbled blue cheese MMMmmmm I also did Brussels sprouts in garlic butter by TraceyK. A very enjoyable dinner Thank-you Mirjam & TraceyK. UPDATE: Last week I used this sauce on a veal chop and Sat night I made a thin crust pizza, mixed this sauce half & half with pizza sauce then added pepporoni, mushrooms, mozzarella, chopped fresh tomatoes, olives and anchovies - A pizza to die for. Mirjam this sauce has so many uses I thinks a jar will be in my fridge all the time Thanks

8 people found this review helpful

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