Sun-Dried Tomato Pesto

Whip up this easy Sun-Dried Tomato Pesto using jarred sun-dried tomatoes, roasted red pepper, walnuts, garlic, parmesan cheese and olive oil. Perfect for pasta, sandwiches or as a dip.

Author: Pesto & Potatoes

Meal Type: Eggs Free

Cuisine: Italian

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time:

Total Time: 10 minutes

Servings: 8 servings

Calories: 225 kcal per serving

Ingredients

1 cup - sun-dried tomatoes in olive oil
½ cup - walnuts
1 clove - garlic
1 - roasted red pepper
½ tsp - kosher salt
¼ tsp - black pepper
⅓ cup - parmesan cheese
½ cup - olive oil

Instructions

Add the sun-dried tomatoes, walnuts, garlic, roasted red pepper, salt, black pepper, and parmesan to a food processor.
Run the processor on low for about 20 to 30 seconds, until everything is combined.
Scrape down the sides with a spatula, secure the lid, and turn the processor back on low.
Slowly drizzle in the olive oil until the pesto comes together in a thick, spreadable consistency.
Transfer to a jar and store in the refrigerator for up to 10 days.

Nutrition