A Rich Perfect Sun-Dried Tomato Basil Pesto Recipe

Instructions

1. Prepare the Ingredients: We used sun-dried tomatoes packed in oil, and after draining them, I chopped them into very fine pieces. When you're using dry-packed sun-dried tomatoes, soak them in hot water for 10 minutes and then drain.
2. Blend the pesto: pulse sun-dried tomatoes, fresh basil, garlic, Parmesan cheese, and pine nuts in a food processor. Process until all of the ingredients are finely chopped and mixed well.
3. Add the Olive Oil: While the food processor is on, slowly pour in olive oil. Begin with ½ cup, adding more as necessary until the dip is smooth and creamy. Scrape the sides of it if needed, so all ingredients are combined well together.
4. Season the Pesto: When the pesto is processed to your desired consistency, add salt and pepper and some balsamic vinegar to taste. A dash of red pepper flakes as well if you want to spice things up. Just pulse the mixture a few more times to get them mixed with the seasoning.
5. Serve or Store: Put the pesto in a jar or airtight container. It will keep for up to a week in the fridge if you are not eating right away. It also freezes well for longer storage. Drizzle a little olive oil over the top and store in the fridge for later use.

Tips and Variations:

1. Nuts: Pine nuts are traditional in pesto, but you can also use walnuts or almonds for a different take on it.
2. Type of Cheese: Parmesan works great, but you could also try Pecorino Romano or Asiago if you want something a bit stronger and saltier.
3. Consistency: If you would like a thicker pesto, use less olive oil. Add more olive oil for a sauce with a thinner consistency.
4. For sweetness: If you prefer, you can leave the balsamic vinegar out completely, but it adds a nice tangy sweetness to complement the sun-dried tomatoes even more.
5. For More Spiciness': For a bit of heat, add red pepper flakes or cayenne to the pesto. Here are just a few ways you can serve it: on pasta, in sandwiches, as pizza sauce, and even mixed into scrambled eggs for an Italian breakfast.
6. Freezing Trick: Put pesto freezes into an ice cube tray, freeze it, and then dump the pesto cubes into a zip-top bag. Make them super thin, which is good because you can just take a few out and they defrost in no time.

Nutrition Information:

• Calories: You will get 120 calories with this meal.
• Protein: An amount of 5 g of protein is obtained with this meal, in which protein is very important for muscle repair and growth.
• Fat: An amount of 8 g is served, which helps you to keep on the diet track.
• Carbohydrates: Carbohydrates are the fuel source of the brain; here, 10 g of carbohydrates is obtained.
• Sugars: A 4 g of sugar is contained here depending on the fruits and honey used.
• Fiber: 2 g of fiber is obtained here.
• Cholesterol: 5 mg of cholesterol is obtained here.
• Sodium: 430 mg of sodium is used.