Nut-Free Sun-Dried Tomato Pesto
This nut-free sun-dried tomato pesto uses sunflower seeds, spinach, basil, and a touch of balsamic vinegar. It comes together in 10 minutes.
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Servings: servings (2 tablespoon each)
Ingredients
- ¾ cup sun-dried tomatoes see note
- 1 cup baby spinach lightly packed
- ½ cup basil leaves lightly packed
- ¼ cup unsalted sunflower seeds
- 1 clove garlic roughly chopped
- salt and pepper to taste
- ⅓ cup olive oil
- 1 tablespoon white balsamic vinegar or regular balsamic
Instructions
- Add the sun-dried tomatoes, spinach, basil, sunflower seeds, garlic, salt, and pepper to a food processor. Pulse until finely chopped.
- With the food processor running, slowly pour in the olive oil and vinegar. Process until mostly smooth, scraping down the sides as needed.
- Taste and adjust the salt. For a thinner pesto, add a little more olive oil.
Notes
If your sun-dried tomatoes are packed in oil, you can use that oil in place of some or all of the olive oil. If they are dry, soak them in hot water until tender, then drain before using.
To freeze, portion the pesto into an ice cube tray, then move the cubes to a freezer bag for up to 3 months. Thaw what you need in the refrigerator.
Nutrition (Estimate per Serving)
Calories: 134kcalCarbohydrates: 7gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 30mgPotassium: 410mgFiber: 2gSugar: 4gVitamin A: 523IUVitamin C: 6mgCalcium: 22mgIron: 1mg
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