Sun-Dried Tomato Pesto

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This robust pesto sauce is extremely versatile. Simply add a little more liquid to it and it makes a great sauce for pasta or polenta. You also can roast the garlic, which would add a rich and slightly sweet flavor.

  • 2Servings


  • 1/2 cup fresh basil leaves, packed
  • 1/2 cup Italian parsley leaves, packed
  • 1 cup sun-dried tomatoes
  • 2 cups boiling water
  • 1/4 cup plus 1/2 Tbs. extra-virgin olive oil
  • 5 cloves garlic


In heat-proof bowl, combine tomatoes and boiling water. Let stand until tomatoes soften, about 15 minutes. Drain tomatoes, reserving 1 cup of soaking liquid. Chop tomatoes.

In medium skillet, heat 1/2 tablespoon oil over medium-high heat. Add garlic and cook, stirring often, until fragrant, about 1 minute. Remove from heat.

In food processor, combine tomatoes and reserved soaking liquid, pine nuts, basil, parsley, remaining 1/4 cup olive oil and sautéed garlic and process until smooth. Transfer mixture to serving bowl.

Nutrition Information

  • Calories: 70
  • Carbohydrate Content: 3 g
  • Fat Content: 6 g
  • Fiber Content: 1 g
  • Protein Content: 2 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 72 mg