You are here: Home > Cuisine > Italian Vegetarian > Italian Basic > Sun- Dried Tomatoes Pesto Sun- Dried Tomatoes Pesto by Tarla Dalal Pesto appears in many dishes throughout Italy, although the Basil Pesto is more popular all over. The sun-dried tomato pesto is popularly used all along the Mediterranean regions. Sun drenched tomatoes, walnuts, olive oil and garlic is the combination for this pesto. The ingredients are ground together to make a thick paste either using a mortar and pestle or in a blender. The Italians serve this pesto topped on breads or with their pasta and for piquant salad dressings. The pesto needs to be thinned down with milk and cream if it used as a pasta sauce. You can make larger quantities of this recipe and refrigerate it. 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Cooking Time: 5 mins. Total Time: 10 mins Makes 1/2 cup. Show me for servings Ingredients 1/4 cup pinenuts (chilgoza) or walnuts (akhrot)1/4 cup Sun-Dried Tomatoes , soaked2 tbsp olive oil1 tsp chopped garlic (lehsun) salt to taste Method Main ProcedureLightly roast the pine nuts. Cool completely. Combine all the ingredients in a blender and grind to a smooth paste. Use as required. TipsIf you use sun-dried tomatoes which are preserved in oil, you need not add the olive oil as mentioned in the recipe. Nutrient values (Abbrv) per tbspEnergy82 calProtein1.4 gCarbohydrates3.8 gFiber1.7 gFat6.8 gCholesterol0 mgSodium1488.8 mgClick here to view calories for Sun- Dried Tomatoes Pesto