| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 2 cups |
| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 2 cups |
Ingredients
- 1 cup oil-packed sun-dried tomatoes, plus 3 tablespoons of the oil
- 1/2 cup lightly toasted walnuts
- 1/4 cup grated Parmigiano-Reggiano
- 1/4 teaspoon crushed red pepper
- 1 clove garlic
- 1/4 cup fresh basil leaves
- Salt and freshly ground black pepper
Instructions
- Add the sun-dried tomatoes and oil, walnuts, cheese, crushed red pepper and garlic to a food processor and process until smooth. Add in the basil and pulse just about 5 times to retain the color of the herb. Season to taste.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 155 |
| Total Fat | 17 g |
| Saturated Fat | 2 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 1 g |
| Cholesterol | 2 mg |
| Sodium | 47 mg |
| Serving Size | 1 of 16 servings |
| Calories | 155 |
| Total Fat | 17 g |
| Saturated Fat | 2 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 1 g |
| Cholesterol | 2 mg |
| Sodium | 47 mg |
Reviews
Really great. I agree that it needed more oil and I added a bit more basil. Tossed and baked it with some chicken then put it on top of some angel hair pasta and added a dash more of the pesto to coat. I will say the walnut lacks a bit of the flavor of pine nuts. Was thinking next time Ill try using black walnuts, which pack a bit more punch. Overall, delicious!
Love this recipe. It’s a nice change-up from traditional basil pesto. Rachael Ray said to think outside the box when you make pesto and this is a great example of that philosophy.
pesto needed more olive oil, made a pizza with the pesto turned our great.