10-Minute Sundried Tomato Pesto (Edit recipe)

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If you're looking to bring bold, sun-kissed flavors to your meals ... I've got you! This easy, 10-Minute Sundried Tomato Pesto does just that, and it's a super flexible sauce that will bring new life to your pasta, sandwiches or morning eggs. With a rich blend of sundried tomatoes, roasted red peppers and toasted walnuts, it’s a versatile spread that instantly transforms so many dishes into something extra special!

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Original Recipe

PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

8

Serves: 8-10

Ingredients

1 cup Sun-Dried Tomatoes, in olive oil
0.5 cup Walnuts, toasted
1 clove Garlic
1 whole Roasted Red Pepper, from a jar, drained
.5 tsp Kosher Salt
.25 tsp Black Pepper
0.333 cup Parmesan Cheese, grated
0.5 cup Extra Virgin Olive Oil

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add the sundried tomatoes, walnuts, garlic, roasted red pepper, salt, black pepper, and parmesan to a food processor.
Run the processor on low for about 20 to 30 seconds, until everything is combined.
Scrape down the sides with a spatula, secure the lid, and turn the processor back on low.
Slowly drizzle in the olive oil until the pesto comes together in a thick, spreadable consistency.
Transfer to a jar and store in the refrigerator for up to 10 days.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	203
Fat:	20 g
Carbohydrates:	6 g
Protein:	3 g
Cholesterol:	3 g
Sodium:	189 mg
Fiber:	1 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated for total recipe.