Sun-dried Tomato and Toasted Pistachio Pesto
You might not ever go back to traditional basil and pine nut pesto after you taste this divine combination of toasted pistachios and sun-dried tomatoes. If you’re not a fan of pistachios, try toasted and chopped walnuts instead.
Updated
Ingredients
- 1/2 cup shelled pistachios, divided (125 mL)
- 8 oz dried sun-dried tomato halves (250 g)
- 3/4 cup canola oil (175 mL)
- 1/2 cup fresh basil leaves (125 mL)
- 1/2 cup freshly grated Parmesan (125 mL)
- 1 garlic clove
- ¼ tsp Kosher salt (1mL)
- ¼ tsp ground pepper (1mL)
Directions
- Preheat oven to 350°F (175°C).
- Place 1/4 cup (60 mL) of pistachios onto a baking sheet. Place pan in oven and toast nuts for about 6-8 minutes, or until lightly browned, being careful not to burn.
- Remove from oven and let cool.
- Place tomatoes into a saucepan and add enough water to cover. Bring to a boil then reduce heat and simmer until tomatoes have plumped up, about 5 minutes. Remove from heat, draining any remaining water, and let cool.
- Place all ingredients into a food processor and process to a smooth paste.
Nutritional Analysis
| Calories | 135 |
|---|---|
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Cholesterol | 3 mg |
| Sodium | 129 mg |
| Carbohydrates | 9 g |
| Fiber | 2 g |
| Sugar | 6 g |
| Protein | 4 g |
| Potassium | 490 mg |
