Bakerita · by Rachel Conners★ 5.0 (1)
Pesto Rosso (Sun-dried Tomato Pesto)
NUTRITION · PER SERVING5M COOK
CAL 100%·PRO 37%
CARBS 44G8% OF CAL
13G FIBER0G ADDED23G INTRINSIC8G OTHER23G TOTAL SUGAR
FAT 215G92% OF CAL
28G SAT186G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A dairy-free and vegan sun-dried tomato pesto packed with umami from almonds, basil, garlic, and nutritional yeast. Quick to make and versatile for pasta, sandwiches, or dips.
condimentitalian⚙️ food processorgluten freevegetarian
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1 cup sun-dried tomatoes
- ⅓ cup raw almonds (or cashews)
- ¼ cup fresh basil (optional, can also add ½ teaspoon dried basil or skip)
- 3 cloves garlic
- 2 tablespoons nutritional yeast (optional, can use parmesan cheese if preferred)
- 1 teaspoon balsamic vinegar
- ½ teaspoon sea salt
- ⅛ teaspoon red pepper flakes (plus more to taste)
- ¾ cup olive oil (add up to an extra ¼ cup if using dry sun-dried tomatoes or if you like a thinner pesto)
At a glance
PER SERVING · TIME 5M
CAL 100%·PRO 37%
CARBS 44G8% OF CAL
13G FIBER0G ADDED23G INTRINSIC8G OTHER23G TOTAL SUGAR
FAT 215G92% OF CAL
28G SAT186G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Sodium
- 66mg
- Total sugar
- 23g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2246mg
- Calcium
- 208mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 66MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.