The Forked Spoon · by Jessica Randhawa★ 5.0 (5)
Sun-Dried Tomato Pesto Recipe
NUTRITION · PER SERVING5M COOK
CAL 38%·PRO 27%
CARBS 48G25% OF CAL
12G FIBER0G ADDED64G INTRINSIC0G OTHER64G TOTAL SUGAR
FAT 65G76% OF CAL
8G SAT57G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, nutty pesto made from sun-dried tomatoes, basil, pine nuts, and Parmesan. Ready in 5 minutes and versatile with pasta, soups, sandwiches, and more.
condimentitalian⚙️ food processor🌀 blendergluten freevegetarian
View the full recipe on The Forked Spoon →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1 (7-ounce) jar sun dried tomatoes (oil drained)
- 1 cup chopped tomatoes (I used fresh cherry tomatoes)
- ¼ cup pine nuts (or cashews)
- 10-12 fresh basil leaves
- 2-3 tablespoon freshly shredded parmesan cheese (optional, but recommended)
- 2-3 tablespoon olive oil
- salt and pepper (to taste)
- 1-2 tablespoon water
At a glance
PER SERVING · TIME 5M
CAL 38%·PRO 27%
CARBS 48G25% OF CAL
12G FIBER0G ADDED64G INTRINSIC0G OTHER64G TOTAL SUGAR
FAT 65G76% OF CAL
8G SAT57G 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
- 1050mg
- Total sugar
- 64g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2995mg
- Calcium
- 103mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1050MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.