Directions:
- Coarsely chop the sun-dried tomatoes; combine them with the olive oil in a bowl; let soak for 15 minutes.
- Transfer mixture to a food processor; pulse tomatoes until they form a smooth moist paste.
- Transfer pesto to a resealable, airtight container.
- The pesto can be stored, covered, in the refrigerator for up to 1 week.
- The oil, which will preserve the pesto’s color and flavor, should form a 1/4 to 1/2 inch thick layer on top of the pesto; add additional oil if necessary.
- Stir before using.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1714.94 Kcal (7180 kJ) | ||
| Calories from fat | 1612.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 179.15g | 276% | |
|---|---|---|---|
| Sodium | 143.6mg | 6% | |
| Potassium | 1944.88mg | 41% | |
| Total Carbs | 31.75g | 11% | |
| Sugars | 21.55g | 86% | |
| Dietary Fiber | 6.8g | 27% | |
| Protein | 7.94g | 16% | |
| Vitamin C | 22.1mg | 37% | |
| Iron | 5.1mg | 28% | |
| Calcium | 62.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 732.41 Kcal (3066 kJ) | ||
| Calories from fat | 688.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 76.51g | 276% | |
|---|---|---|---|
| Sodium | 61.33mg | 6% | |
| Potassium | 830.61mg | 41% | |
| Total Carbs | 13.56g | 11% | |
| Sugars | 9.2g | 86% | |
| Dietary Fiber | 2.91g | 27% | |
| Protein | 3.39g | 16% | |
| Vitamin C | 9.4mg | 37% | |
| Iron | 2.2mg | 28% | |
| Calcium | 26.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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