- 7 oz Sun Dried Tomatoes Packed in oil
- 1 cup Basil Fresh
- ½ cup Almonds Roasted, Unsalted
- 2 Garlic Cloves
- 1 teaspoon Balsamic Vinegar
- ½ cup Extra Virgin Olive Oil Plus more if necessary
- ½ cup Parmesan
Remove the basil leaves from the stems.
Add the sun-dried tomatoes and their oil to the food processor.
Add the remaining ingredients to the food processor.
Turn the food processor on for 1-2 minutes until your desired consistency is reached. If the pesto is too chunky, add more olive oil, ¼ cup at a time.
Serving: 1tablespoon | Calories: 175kcal | Carbohydrates: 11g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 85mg | Potassium: 623mg | Fiber: 3g | Sugar: 7g | Vitamin A: 283IU | Vitamin C: 7mg | Calcium: 88mg | Iron: 2mg