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Sun Dried Tomato Pesto Sauce Recipe
|Oil packed sun dried tomatoes||6 Ounce, drained (3/4 cup)|
|Pine nuts||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm) (medium cloves)|
|Fresh basil/Dried basil - 1 teaspoon||1 Tablespoon, minced|
|Fresh lemon juice||1 1⁄2 Tablespoon|
|Olive oil||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1568 Calories from Fat 1350
% Daily Value*
Total Fat 155 g238.7%
Saturated Fat 19.8 g99%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 457.8 mg19.1%
Total Carbohydrates 50 g16.6%
Dietary Fiber 11.7 g46.6%
Sugars 1.9 g
Protein 14 g28.8%
Vitamin A 59.9% Vitamin C 316%
Calcium 13.3% Iron 42.7%
*Based on a 2000 Calorie diet
1. In a blender or food processor, combine all the ingredients and blend until a smooth sauce mixture is formed.
2. Sprinkle generously with freshly grated Parmesan cheese.
3. Toss desired amount, as per taste with pasta or noodles.
4. Mix pesto with ricotta cheese and use in place of traditional sauce for a quick vegetarian lasagna.