Red Pesto

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Ingredients

  • 1 cup packed sun dried tomatoes
  • 1/2 red onion, roughly chopped
  • 3 garlic cloves
  • 2 tbs pine nuts, lightly toasted
  • 1/4 cup grated parmesan cheese
  • 2 tbs chopped coriander
  • splash of balsamic vinegar
  • 1 tsp dried basil (fresh would probably taste better)
  • 1/2 tsp black pepper
  • salt to taste
  • olive oil, approx. 1/2 cup (I used the oil that the sun dried tomatoes were soaked in)

Instructions

  1. Add all the ingredients and half the oil to a hand mixer and whizz. Keep adding oilve oil until the desired pesto consistency is reached (I ended up using approximately half a cup). Make sure you mix it once or twice while blending so all the bits are blended and not whole. This will keep in an airtight container in the fridge for a week or so. It can also be frozen.

Nutrition & Diet Analysis (per serving)

638 kcal 32% DV
Protein Fat Carbs

Macronutrients

Protein 18.4g 37% DV
Total Fat 39.1g 50% DV
Carbs 59.4g 22% DV
Fiber 8.7g 31% DV
Sugar 7.4g 15% DV

Electrolytes

Sodium 10152.2mg 100% DV
Potassium 1005mg 21% DV
Cholesterol 5mg 2% DV

Vitamins & Minerals

Vitamin A 190.5mcg 21% DV
Vitamin C 20.1mg 22% DV
Vitamin D 0.1mcg
Calcium 410.8mg 32% DV
Iron 6.5mg 36% DV

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

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