Sun-Dried Tomato Pesto
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
678
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
Calorie | 678 cal. | (32 %) | ||
Protein | 6.24 g | (6 %) | ||
Fat | 73.18 g | (63 %) | ||
Carbohydrates | 3.98 g | (3 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 1.75 g | (6 %) |
more nutritional values
Vitamin A | 50.9 mg | (6,363 %) | ||
Vitamin D | 0.04 μg | (0 %) | ||
Vitamin E | 8.35 mg | (70 %) | ||
Vitamin B₁ | 0.02 mg | (2 %) | ||
Vitamin B₂ | 0.04 mg | (4 %) | ||
Niacin | 0.93 mg | (8 %) | ||
Vitamin B₆ | 0.05 mg | (4 %) | ||
Folate | 6.07 μg | (2 %) | ||
Pantothenic acid | 0.08 mg | (1 %) | ||
Biotin | 1.2 μg | (3 %) | ||
Vitamin B₁₂ | 0.11 μg | (4 %) | ||
Vitamin C | 4.82 mg | (5 %) | ||
Potassium | 89.19 mg | (2 %) | ||
Calcium | 113.14 mg | (11 %) | ||
Magnesium | 8.43 mg | (3 %) | ||
Iron | 1.3 mg | (9 %) | ||
Zinc | 0.32 mg | (4 %) | ||
Saturated fatty acids | 10.92 g | |||
Cholesterol | 6.03 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.