Alexandra's Kitchen · by Alexandra Stafford★ 4.9
Sun-Dried Tomato and Spinach Pesto
NUTRITION · PER SERVING15M COOK
CAL 100%·PRO 84%
CARBS 106G19% OF CAL
13G FIBER32G SUGAR62G OTHER
FAT 195G77% OF CAL
32G SAT163G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant pesto made from sun-dried tomatoes, spinach, almonds, and garlic blended with olive oil. Versatile for spreading on bread or serving with pasta.
condimentitalian⚙️ food processor🍪 sheet pan🔥 ovendairy freeveganvegetarian
View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1/4 cup almonds
- 1/2 cup oil-packed sun-dried tomatoes, drained
- 3/4 cup (1.5 – 2 oz) Parmigiano Regiano, grated or coarsely chopped
- 3 cups (2.5 -3 oz) spinach
- 1 clove garlic
- 2 tablespoons fresh lemon, plus more to taste
- fresh cracked pepper to taste
- sea salt to taste
- 1/2 to 3/4 cup olive oil
- day- or days-old bread, sliced thinly
- olive oil
- sea salt
At a glance
PER SERVING · TIME 15M
CAL 100%·PRO 84%
CARBS 106G19% OF CAL
13G FIBER32G SUGAR62G OTHER
FAT 195G77% OF CAL
32G SAT163G 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
- 15m
- Sodium
- 1798mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1880mg
- Calcium
- 961mg
- Iron
- 11mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1798MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.