Pasta With Sundried Tomato Pesto Recipe

Recipe By The Spruce Eats

This is such a versatile pesto, and it lasts for at least a week (sometimes even two) in the fridge. Many pestos are made with just herbs, basil in particular, and they are green in color, but this one has a brick red color thanks to the sundried tomatoes, and a tangy, intense flavor that goes a long way. This recipe used sundried tomatoes that were not packed in oil, but rather just barely dried (still fairly pliable and moist). If you use sundried tomatoes packed in oil you may not need to add any extra olive oil. How to use this? In pasta (see below), and then leftovers are great in quesadillas, sandwiches (grilled cheese is particularly good), bruschetta and crostini, or blend it with sour cream for a piquant dip for raw vegetables.

4.4
16 Rating - Rate
Vegdiet
14minstotal
7minsPrep
7minsCook

ingredients serves

Ingredients For Pasta With Sundried Tomato Pesto Recipe

Nutrition
value
319
calories per serving
18 g Fat11 g Protein59 g Carbs4 g FiberOther

Current Totals

  • 18 g Fat
  • 11 g Protein
  • 59 g Carbs
  • 4 g Fiber

MacroNutrients

  • Carbs
    59 g
  • Protein
    11 g
  • Fiber
    4 g

Fats

  • Fat
    18 g

Vitamins & Minerals

  • Calcium
    75 mg
  • Iron
    2 mg
  • Vitamin A
    582 mcg
  • Vitamin B1
    0 mg
  • Vitamin B2
    0 mg
  • Vitamin B3
    2 mg
  • Vitamin B6
    0 mg
  • Vitamin B9
    29 mcg
  • Vitamin B12
    0 mcg
  • Vitamin C
    20 mg
  • Vitamin E
    3 mg
  • Copper
    0 mcg
  • Magnesium
    69 mg
  • Manganese
    1 mg
  • Phosphorus
    169 mg
  • Selenium
    0 mcg
  • Zinc
    1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

More Recipes by The Spruce Eats

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