Sundried Tomato and Cashew Pesto

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Egg Free
|
Gluten Free
|
Keto
|
low carb
|
Paleo
|
Vegetarian

A simple twist on a classic italian pesto rosso

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pesto, tomatoes, meal

Sundried Tomato and Cashew Pesto

A simple twist on a classic italian pesto rosso
5 from 2 votes
Prep Time 10 minutes
Total Time 10 minutes
Course Pasta
Cuisine Italian
Servings 4
Calories 308 kcal

Ingredients
 

Instructions
 

  • In a food processor, combine the sun-dried tomatoes, basil leaves, Parmesan cheese, cashews, and garlic cloves.
  • While the food processor is running, slowly drizzle in the lemon juice until the mixture is well combined and smooth.
  • Season with salt to taste.
  • Use immediately or store in an airtight container in the refrigerator for up to a week.

Notes

You can serve this tomato pesto over pasta, spread it on sandwiches or wraps, or use it as a dip. Enjoy!
Nutrition Facts
Sundried Tomato and Cashew Pesto
Amount per Serving
Calories
308
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
3.5
g
22
%
Cholesterol
 
5
mg
2
%
Sodium
 
70
mg
3
%
Potassium
 
100
mg
3
%
Carbohydrates
 
12.9
g
4
%
Fiber
 
2.7
g
11
%
Sugar
 
0.3
g
0
%
Protein
 
6.5
g
13
%
Calcium
 
92
mg
9
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Egg Free, Gluten Free, Keto, low carb, Paleo, Vegetarian
Tried this recipe?Mention @catrionas.kitchen or tag #catrionaskitchen!

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Food blogger, Recipe Creator, Jewellery Designer