Red Pesto with Sun-dried Tomatoes and Basil

Pesto originated in Genoa, Italy, and traditionally consists of basil, garlic, pine nuts, Parmesan cheese, and olive oil. This red pesto variation adds sun-dried tomatoes for a rich and flavorful twist.

This is vegan, gluten free, low carb and quick meals recipe. Dish can be prepared in 15 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 8.

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Easy

Red Pesto with Sun-dried Tomatoes and Basil

Cooking Method: Blending Cuisine: Italian Courses: Appetizer, Lunch Recipe Keys: Gluten Free Low Carb Vegan

Difficulty: Beginner Prep Time 15 min Total Time 15 mins

Servings: 4 Calories: 720

Best Season: Suitable throughout the year

Ingredients

Servings

• 3 ounce Sun-dried Tomatoes
• 1 cup Basil Leaves
• 2 cloves Garlic Cloves
• 2 tablespoon Pine Nuts
• 2 tablespoon Parmesan Cheese
• 4 tablespoon Olive Oil
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. In a food processor, combine sun-dried tomatoes, basil leaves, garlic cloves, pine nuts, Parmesan cheese, olive oil, salt, and black pepper. Blend until smooth.
2. Taste and adjust the seasoning if necessary.
3. Serve the red pesto with pasta, bread, or as a dip.
4. Enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 16g25%

Total Carbohydrate 6g2%

Sugars 2g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.