Sun-Dried Tomato Pesto

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Sun-Dried Tomato Pesto
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
1256
calories
Calories

Nutritional values

1 glass contains
(Percentage of daily recommendation)
Calorie1,256 kcal(60 %)
Protein18.62 g(19 %)
Fat130.89 g(113 %)
Carbohydrates12.43 g(8 %)
Sugar added0 g(0 %)
Roughage3.11 g(10 %)
Vitamin A290.69 mg(36,336 %)
Vitamin D0 μg(0 %)
Vitamin E0.45 mg(4 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.02 mg(2 %)
Niacin0.71 mg(6 %)
Vitamin B₆0.14 mg(10 %)
Folate15.03 μg(5 %)
Pantothenic acid0.11 mg(2 %)
Biotin3 μg(7 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C15.76 mg(17 %)
Potassium242.76 mg(6 %)
Calcium282.06 mg(28 %)
Magnesium15.06 mg(5 %)
Iron2.21 mg(15 %)
Zinc0.25 mg(3 %)
Saturated fatty acids24.61 g
Cholesterol50 mg

Ingredients

for
2
Ingredients
150 grams
dried Tomatoes
60 grams
4
2 tablespoons
1 handful
100 grams
freshly grated Pecorino cheese
200 milliliters
1 tablespoon
How healthy are the main ingredients?
Pecorino cheese

Preparation steps

1.

Coarsely chop the tomatoes, then add to a blender with the pine nuts, peeled garlic, and the vinegar. Rinse and dry the basil, then remove the leaves. Add the leaves and pecorino cheese with a little of the oil to a blender. Puree until thickened, then add enough oil reach your desired consistency. Season to taste with lemon juice, salt, and pepper.

2.

Pour into jars and seal well.