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Garlic And Sun Dried Tomato Pesto

Western.Chefs's picture
Ingredients
  Reconstituted sun dried tomatoes 1 1⁄2 Cup (24 tbs), coarsely chopped
  Coarsely chopped tomatoes 1 Cup (16 tbs), peeled seeded
  Garlic 8 Clove (40 gm)
  Olive oil 1⁄2 Cup (8 tbs)
  Balsamic vinegar 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Place the sun-dried tomatoes, fresh tomatoes, and garlic in a blender.
Blend until smooth.
With the blender on low speed, slowly add the olive oil in a thin stream, blending until a smooth emulsion forms.
Slowly add the vinegar and blend for 1 minute.
Season with salt and pepper.
The pesto can be stored in a tightly sealed container in the refrigerator for up to 2 weeks.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Course: 
Side Dish
Method: 
Blending
Dish: 
Sauce
Restriction: 
Vegan, Vegetarian
Ingredient: 
Garlic
Preparation Time: 
30 Minutes

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4.17857
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1283 Calories from Fat 980

% Daily Value*

Total Fat 111 g170.8%

Saturated Fat 15.3 g76.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2118.2 mg88.3%

Total Carbohydrates 71 g23.5%

Dietary Fiber 13 g52%

Sugars 40.1 g

Protein 16 g31.5%

Vitamin A 44.2% Vitamin C 111.8%

Calcium 18.9% Iron 52%

*Based on a 2000 Calorie diet

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Garlic And Sun Dried Tomato Pesto Recipe