Sun-Dried Tomato Pesto

Name: Sun-Dried Tomato Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cloves garlic; 1/2 c. pignoli nuts; 3 1/2 c. fresh basil; 1/2 tsp. dried marjoram; 1 Tbsp. dried parsley; 1/4 c. butter; 1/2 c. olive oil; 1 c. grated Parmesan or 1/2 c. Romano cheese; 20 sun-dried tomatoes, pureed; 5 sun-dried tomatoes, chopped

Eats Now Editorial Team · 794 kcal · General

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Sun-Dried Tomato Pesto – a delicious recipe with garlic, nuts, fresh basil, marjoram, parsley, butter. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

2 cloves garlic
1/2 c. pignoli nuts
3 1/2 c. fresh basil
1/2 tsp. dried marjoram
1 Tbsp. dried parsley
1/4 c. butter
1/2 c. olive oil
1 c. grated Parmesan or 1/2 c. Romano cheese
20 sun-dried tomatoes, pureed
5 sun-dried tomatoes, chopped

1
In a food processor, chop garlic and nuts; set aside.
2
Blend marjoram, parsley, basil, butter and olive oil.
3
Puree 20 sun-dried tomatoes.
4
Chop 5 sun-dried tomatoes.
5
Add all ingredients together, including grated Parmesan cheese.

794

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cloves garlic, 1/2 c. pignoli nuts, 3 1/2 c. fresh basil, 1/2 tsp. dried marjoram, and more.

Yes, Sun-Dried Tomato Pesto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
794 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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