Delicious Living
  • 3⁄4 cup sun-dried tomatoes (not packed in oil)
  • 3-4 cloves garlic, to taste
  • 1 tablespoon chopped fresh parsley
  • 1⁄4 cup grated Parmesan cheese
  • 2 tablespoons walnut pieces, lightly toasted
  • 1⁄4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons extra-virgin olive oil 1⁄2 teaspoon balsamic vinegar

Sun-Dried Tomato Pesto

Elisa Bosley | Delicious Living
  • Prep Time: 15 mins

Makes about 1 cup 

This is fantastic spread on crostini and topped with a little goat or feta cheese. 

  1. Soak dried tomatoes in very hot water until soft, 5–10 minutes; drain, reserving liquid. Place tomatoes and remaining pesto ingredients in a blender or food processor and process until well mixed. If too thick, blend in a little hot water.


PER SERVING (1 tablespoon): 40 cal, 4g fat (2g mono, 1g poly, 1g sat), 1mg chol, 1g protein, 2g carb, 0g fiber, 113mg sodium


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