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.
Sun- Dried Tomatoes Pesto recipe - How to make Sun- Dried Tomatoes Pesto
Preparation Time: Cooking Time: Total Time:
Makes 1/2 cup.
1/4 cup pinenuts (chilgoza) or walnuts (akhrot)
1/4 cup Sun-Dried Tomatoes , soaked
2 tbsp olive oil
1 tsp chopped garlic (lehsun)
salt to taste
- Main Procedure
- Lightly roast the pine nuts. Cool completely.
- Combine all the ingredients in a blender and grind to a smooth paste.
- Use as required.
- If you use sun-dried tomatoes which are preserved in oil, you need not add the olive oil as mentioned in the recipe.
| Energy | 82 cal |
| Protein | 1.4 g |
| Carbohydrates | 3.8 g |
| Fiber | 1.7 g |
| Fat | 6.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 373.1 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.4 mg |
| Vitamin C | 25.7 mg |
| Folic Acid | 32.3 mcg |
| Calcium | 50.2 mg |
| Iron | 0.7 mg |
| Magnesium | 21.3 mg |
| Phosphorus | 32.6 mg |
| Sodium | 1488.8 mg |
| Potassium | 156.5 mg |
| Zinc | 0.1 mg |