Ingredients and Weight:
- Sun-dried Tomatoes: 100 grams
- Basil leaves: 50 grams
- Pine nuts: 75 grams
- Extra virgin olive oil: 150 ml
- Salt: 1/2 teaspoon
- Freshly ground black pepper: 1/4 teaspoon
- Garlic cloves: 3-4 (crushed)
Preparation Time:
- Preparation Time: 20 minutes
- Cooking Time: 10 minutes
- Total Time: 30 minutes
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- In a blender or food processor, combine sun-dried tomatoes, basil leaves, pine nuts, and garlic cloves.
- Pour in the olive oil and season with salt and pepper.
- Blend the mixture until smooth and creamy, scraping down the sides if necessary.
- Transfer the pesto to a bowl and cover with a lid or plastic wrap.
- Store in the refrigerator until ready to use.
Nutritional Information:
(Please note that the nutritional information may vary based on the specific ingredients used.)
- Calories: 420 kcal
- Fat: 38g
- Carbohydrates: 8g
- Protein: 4g
- Sodium: 150mg
Dish Characteristics:
- This pesto has a rich and intense flavor due to the combination of sun-dried tomatoes and pine nuts.
- It is a great source of antioxidants and monounsaturated fats from the olive oil and sun-dried tomatoes.
- The pesto can be used as a spread for bread, a dipping sauce, or as a base for other dishes like pasta or pizza.
User Comments:
- "This pesto has a unique flavor that I really enjoyed. The sun-dried tomatoes give it a slightly sweet and tangy taste." - John Doe
- "I made this pesto to accompany some grilled chicken, and it was a perfect match! The flavors went well together." - Jane Smith
- "This pesto is so easy to make and is a great way to add flavor to plain dishes." - Bob Johnson
Special Precautions and Tips:
- Use high-quality extra virgin olive oil for the best flavor.
- Adjust the seasoning according to your preference.
- Store the pesto in a container with a tight-fitting lid to keep it fresh for longer.
- The pesto can be made ahead of time and stored in the refrigerator for up to a week or frozen for longer storage.
