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- 1/2 cup shelled pistachios, divided (125 mL)
- 8 oz dried sundried 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)
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- 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.
Sundried 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 sundried tomatoes. If you’re not a fan of pistachios, try toasted and chopped walnuts instead.
- Servings
- 16 people
Nutritional Analysis
- Serving Size
- 2 Tbsp (30 mL)
- Servings
- 16
- Calories
- 135
- Total Fat
- 10 g
- Saturated Fat
- 1 g
- Cholesterol
- 3 mg
- Sodium
- 129 mg
- Carbohydrates
- 9 g
- Fiber
- 2 g
- Sugars
- 6 g
- Protein
- 4 g
- Potassium
- 490 mg
