Pesto Rosso

Name: Pesto Rosso
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 jar Sun Dried Tomatoes, 8 Oz.; 1/2 cups Olive Oil; 1/2 cups Black Olives; 1/2 teaspoons Rosemary, Dried; 3 cloves Garlic; 1 teaspoon Chili Flakes; 1 teaspoon Salt; 1/2 teaspoons Pepper; 1/2 cups Fresh Basil Leaves; 1/2 cups Parmesan Cheese

Vegetarian Dairy

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Ingredients

1 jar Sun Dried Tomatoes, 8 Oz. ⓘ
1/2 cups Olive Oil ⓘ
1/2 cups Black Olives ⓘ
1/2 teaspoons Rosemary, Dried ⓘ
3 cloves Garlic
1 teaspoon Chili Flakes
1 teaspoon Salt ⓘ
1/2 teaspoons Pepper ⓘ
1/2 cups Fresh Basil Leaves ⓘ
1/2 cups Parmesan Cheese ⓘ

Instructions

In food processor, add all ingredients (except oil) and pulse until you have a rough textured paste.
Slowly drizzle olive oil until you have a thick consistency that is spreadable.
To keep in the refrigerator, drizzle a thin coating of olive oil and cover.

Nutrition & Diet Analysis (per serving)

504 kcal 25% DV

Protein Fat Carbs

Macronutrients

Protein 19.2g 38% DV

Total Fat 33g 42% DV

Carbs 40g 15% DV

Fiber 14.6g 52% DV

Sugar 3g 6% DV

Electrolytes

Sodium 10156.8mg 100% DV

Potassium 1114.8mg 24% DV

Cholesterol 5mg 2% DV

Vitamins & Minerals

Vitamin A 82.8mcg 9% DV

Vitamin C 33.3mg 37% DV

Vitamin D 0.1mcg

Calcium 858.5mg 66% DV

Iron 26.6mg 100% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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