Try this quick, full-flavored sun-dried tomato pesto with roasted vegetables or as a sandwich spread.

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Process sun-dried tomatoes, water, oil, garlic, pine nuts, vinegar, oregano and salt in a food processor until a rough pesto forms. Stir in cheese.

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Tips

Make Ahead Tip: Refrigerate for up to 5 days.

Tips: For this recipe, look for soft sun-dried tomatoes (not packed in oil). If you can only find tomatoes that are very dry (and hard), soak in boiling water for about 20 minutes, then drain and chop them before using.

To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition Facts

61 calories; 5.4 g total fat; 0.8 g saturated fat; 1 mg cholesterol; 103 mg sodium. 134 mg potassium; 2.5 g carbohydrates; 0.6 g fiber; 1 g sugar; 1.3 g protein; 43 IU vitamin a iu; 2 mg vitamin c; 3 mcg folate; 24 mg calcium; 13 mg magnesium;