Sun Dried Tomato Basil Pesto
Sun Dried Tomato Basil Pesto is a delicious, nut-free pesto recipe that is super easy to make! It makes a wonderful pasta sauce, dip or spread for sandwiches!
Servings: 2 cups
Calories: 120kcal
Ingredients
- 1 8.5 ounce jar sun dried tomatoes (oil from jar included)
- 1 cup basil, packed
- 1 small garlic clove
- 1/2 cup parmesan cheese, grated
- 1/2 teaspoon kosher salt
Instructions
- Place sun dried tomatoes, basil, garlic, parmesan cheese and salt in a food processor and blend until smooth. If the pesto is too thick, add additional olive oil.
- Serve over pasta, or spread over crispy bread.
Notes
- Spoon the pesto into an ice cube tray. I like to use flexible silicone ones so that it's super easy to get the pesto cubes out of the tray, but any ice cube tray you have will work!
- Freeze for a few hours until solid. Remove the frozen pesto cubes from the tray and add them to a large plastic food storage bag.
- Label with the date and contents and freeze for up to 6 months.
- When ready, defrost in fridge for 24 hours or toss in with your hot pasta until it defrosts. Enjoy!
Nutrition
Calories: 120kcal | Carbohydrates: 10g | Protein: 5g | Fat: 8g | Cholesterol: 5mg | Sodium: 430mg | Fiber: 2g