From the Cook
From the Cook
From the Cook
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Sun-Dried Tomato Pesto
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Instructions
1
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Add the sun-dried tomatoes, walnuts, garlic, roasted red pepper, salt, black pepper, and parmesan to a food processor.
2
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Run the processor on low for about 20 to 30 seconds, until everything is combined.
3
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Scrape down the sides with a spatula, secure the lid, and turn the processor back on low.
4
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Slowly drizzle in the olive oil until the pesto comes together in a thick, spreadable consistency.
5
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Transfer to a jar and store in the refrigerator for up to 10 days.
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Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
Low Carb
My Calorie Intake
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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