Sun-Dried Tomato Pesto

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Sun-Dried Tomato Pesto
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
678
calories
Calories

Nutritional values

1 glass contains
(Percentage of daily recommendation)
Calorie678 cal.(32 %)
Protein6.24 g(6 %)
Fat73.18 g(63 %)
Carbohydrates3.98 g(3 %)
Sugar added0 g(0 %)
Roughage1.75 g(6 %)
Vitamin A50.9 mg(6,363 %)
Vitamin D0.04 μg(0 %)
Vitamin E8.35 mg(70 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.04 mg(4 %)
Niacin0.93 mg(8 %)
Vitamin B₆0.05 mg(4 %)
Folate6.07 μg(2 %)
Pantothenic acid0.08 mg(1 %)
Biotin1.2 μg(3 %)
Vitamin B₁₂0.11 μg(4 %)
Vitamin C4.82 mg(5 %)
Potassium89.19 mg(2 %)
Calcium113.14 mg(11 %)
Magnesium8.43 mg(3 %)
Iron1.3 mg(9 %)
Zinc0.32 mg(4 %)
Saturated fatty acids10.92 g
Cholesterol6.03 mg

Ingredients

for
2
Ingredients
60 grams sun-dried Tomatoes
40 grams Pine nuts
1 garlic clove
2 Tbsps freshly grated Parmesan
1 sprig Basil
120 milliliters vegetable oil
cayenne pepper
How healthy are the main ingredients?
TomatoPine nutsParmesanBasilgarlic clovecayenne pepper

Preparation steps

1.

Step 1

2.

Finely dice the sun-dried tomatoes. 

3.

Step 2

4.

Toast the pine nuts in a dry pan until golden brown. Remove from the heat and let cool. 

5.

Step 3

6.

Peel and finely dice the garlic. Crush the garlic, sun-dried tomatoes, and the pine nuts in a mortar. 

7.

Step 4

8.

Rinse the basil, pat dry, and remove the leaves from the stems. Add the basil to the mortar and crush finely with the other ingredients. 

9.

Step 5

10.

Gradually incorporate enough of the oil until a thick pesto has formed. 

11.

Season to taste with cayenne pepper.

12.

If serving with pasta, you can mix in a little of the pasta cooking water to the pesto to form a sauce. 

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