Sundried Tomato Walnut Pesto

Name: Sundried Tomato Walnut Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Basil Leaves Torn; 1 cup Arugula; 2 cloves Garlic; 1/2 cups Parmesan Cheese; 1 teaspoon Red Pepper Flakes; 1/4 cups Walnuts; 1/2 cups Sun-dried Tomatoes; 2/3 cups Olive Oil; 1 teaspoon Salt; 1 teaspoon Pepper

Eats Now Editorial Team · 490 kcal · General

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Sundried Tomato Walnut Pesto – a delicious recipe with Basil, Arugula, Garlic, Parmesan Cheese, Red Pepper, u00bc. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

2 cups Basil Leaves Torn
1 cup Arugula
2 cloves Garlic
1/2 cups Parmesan Cheese
1 teaspoon Red Pepper Flakes
1/4 cups Walnuts
1/2 cups Sun-dried Tomatoes
2/3 cups Olive Oil
1 teaspoon Salt
1 teaspoon Pepper

1
Combine the basil, arugula, garlic, cheese, red pepper flakes and walnuts in a food processor until coarse. Add the sundried tomatoes to the processor. Slowly drizzle in the olive oil and continue to process until smooth. Season with salt and pepper.

490

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 cups Basil Leaves Torn, 1 cup Arugula, 2 cloves Garlic, 1/2 cups Parmesan Cheese, and more.

Yes, Sundried Tomato Walnut 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
490 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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