Roasted Tomato Pesto
Taking advantage of jarred readymade ingredients, roasted tomato pesto is a fast no-cook sauce for pasta and a spread for bread or crackers.
Servings: 4
Ingredients
- 1 garlic clove peeled
- 1 cup oven roasted tomatoes from the olive bar or jarred
- 1/3 cup chopped walnuts
- 1 ounce grated Parmesan
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup olive oil
Instructions
- Pulse the garlic in the bowl of a food processor until it is minced. Add the tomatoes, walnuts, Parmesan, salt and pepper. Puree the mixture and while the motor is running, drizzle the olive oil through the feeder tube until the pesto is fully combined.
- Store in an airtight container in the refrigerator.
Notes
Recipe makes about 1-1/4 cups pesto.
Nutrition
Calories: 313kcal | Carbohydrates: 9g | Protein: 5g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Cholesterol: 6mg | Sodium: 343mg | Potassium: 491mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 418IU | Vitamin C: 28mg | Calcium: 87mg | Iron: 1mg