Red Pesto (sun-dried tomato)
This is the easiest Red Pesto recipe made with sun-dried tomatoes, garlic, and lemon. This sun-dried tomato pesto is whipped up using a blender in less than 5 minutes giving you an umami, rich and intensely flavoured spread that can be used in so many ways, absolutely delicious!
Prep Time5 minutes mins
Cook Time2 minutes mins
Total Time7 minutes mins
Course: Appetizer
Cuisine: Italian
Servings: 6 servings
Calories: 141kcal
- 2 cups sun dried tomatoes in oil (300g)
- 1 clove garlic
- squeeze of lemon
- 3-4 tablespoon reserved oil from jar
Spoon the sun dried tomatoes into a bowl, do not add all the oil just as much as comes out when transferring them into a bowl.
Add the garlic, and squeeze of lemon to the bowl. Blitz it all together to a thick paste using a handheld blender.
- Make sure to use sun-dried tomatoes that are jarred in oil and scoop them out before blending. I like to keep the jarred oil just in case the pesto is too thick and needs a little help to become smoother. Just add a little at a time until you get the right consistency.
- DO NOT season the pesto with salt until you have tasted it, high chances are that is doesn't need any at all because sun-dried tomatoes are already well seasoned.
- You can also add in some pine nuts for a nutty flavour just make sure to keep some oil as you'll need it to blend the pesto.
- If you're not using the pesto the same day then store it in a jar and cover it with oil. It'll keep well in the fridge for up to 1 week.
- You can also freeze this pesto and thaw as needed.
Calories: 141kcal | Carbohydrates: 9g | Protein: 2g | Fat: 12g | Saturated Fat: 1g | Sodium: 98mg | Potassium: 574mg | Fiber: 2g | Sugar: 1g | Vitamin A: 472IU | Vitamin C: 37mg | Calcium: 17mg | Iron: 1mg