Sun-dried Tomato Pesto

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5 from 1 vote

Sun-dried Tomato Pesto

This pesto is the best-o! Use it on pasta, roasted vegetables, or spread it on avocado toast.
My Notes:
Prep Time10 minutes
Total Time10 minutes
Meal Type: Dressings & Sauces
Special: 10 Ingredients or Less, 30 Minutes or Less, Freezer-Friendly, Gluten-Free, Kid-Friendly, Oil-Free, Seasonal (Hot Weather), Soy-Free
Tool: Food Processor
Ingredient: Tomatoes
Servings: 8
Ingredients
Instructions
  • Add all the ingredients into a food processor, except for the olive oil and water. Process until well combined. Process again and add the olive oil. Next add the water, starting with just 2 tablespoons then adding a little more until the desired consistency is reached.
  • Scrape down the sides of the bowl a few times and process again until smooth. Transfer the pesto to a sealable jar, and store it in the refrigerator for up to 5 days or you can freeze it.
Notes
Oil-free: to make this recipe oil-free, use air-packed sun-dried tomatoes. Before using, soak the sun-dried tomatoes in hot water for 10 minutes to soften, and then drain well. Omit the olive oil and instead add water or aquafaba as needed to reach the desired consistency.
Nutrition
Serving: 1 serving (recipe makes 8 servings) | Calories: 139kcal | Carbohydrates: 11g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 16mg | Potassium: 595mg | Fiber: 3g | Sugar: 6g | Vitamin A: 677IU | Vitamin C: 11mg | Calcium: 38mg | Iron: 2mg
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