Sundried Tomato and Cashew Pesto.
A simple twist on a classic italian pesto rosso
Equipment
Ingredients
- 150 g (1 cup) sundried tomatoes in oil
- 60 g (½ cup) cashews
- 30 g (¼ cup) Parmesan grated
- 2 cloves garlic
- 2 tbsp lemon juice
- salt to taste
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.
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