Sun-Dried Tomato and Almond Pesto

Sun-Dried Tomato and Almond Pesto 150 Image by: Sun-Dried Tomato and Almond Pesto 150 Author: Canadian Living

If you can find dry-packed sun-dried tomatoes, use them in place of the oil-packed version. Rehydrate in warm water first and add 2 tbsp more oil when making the pesto. Use this pesto as a sandwich or crostini spread, toss it with pasta or spoon it over polenta.

  • Portion size 1 serving
  • Credits : Canadian Living Magazine:September 2012

Ingredients

  • 1/2 cup slivered almonds
  • 2 cloves garlic
  • 1 cup drained oil-packed sun-dried tomatoes
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup extra-virgin olive oil

Method

In food processor, pulse almonds with garlic until coarsely ground. Add tomatoes, salt and pepper; pulse until finely chopped.

With motor running, add oil in thin steady stream until smooth. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 6 months.)

Nutritional facts Per 1 tbsp: about

  • Fibre 1 g
  • Sodium 55 mg
  • Sugars 1 g
  • Protein 1 g
  • Calories 75.0
  • Total fat 7 g
  • Potassium 133 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 2 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 12.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Sun-Dried Tomato and Almond Pesto

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