Sun-Dried Tomato Pesto

A popular Italian sauce can be prepared from various fresh herbs, such as basil, parsley, or cilantro. This time, we decided to combine sun-dried tomatoes, almonds, basil, and parsley.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 5 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 100 g Nuts, almonds, blanched

  • 100 g Parsley, fresh

  • 100 g Basil, fresh

  • 3 pods Garlic, fresh

  • 150 g Tomato, dried, in oil

  • 70 g Cheese, Parmesan, grated

  • 2 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 80 ml Oil, olive

Steps

  1. Place the almonds on a wooden board and roughly chop them. Place a pan on the stove and toast the almonds without fat until they are lightly browned and fragrant. Shake the pan several times during toasting to ensure the almonds are evenly roasted. Transfer the toasted almonds to a bowl and let them cool.

  2. Wash and thoroughly dry the parsley and basil leaves. Remove the leaves from the parsley stems (discard the stems). Peel the garlic cloves and chop them with a knife. Cut the sun-dried tomatoes into smaller pieces.

  3. Place the parsley, basil, almonds, grated Parmesan, sun-dried tomatoes, salt, and pepper in an electric mixer. Blend until you achieve a nearly smooth, creamy mixture. Gradually add olive oil while blending, ensuring all ingredients are evenly chopped.

Nutrition Information (Per 100g)

  • Calories: 313 kcal
  • Fat: 26 g
    • Saturated Fat: 1.5 g
  • Carbohydrates: 12 g
    • Sugars: 2 g
  • Protein: 11.5 g
  • Fiber: 6 g

Advice

Prepared pesto can be mixed with pasta, spread on (toasted) bread, added to salads or soups, etc. Pesto can also be prepared in a mortar.