Ingredients for Parsley Pesto With Sun Dried Tomatoes
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How to Make Parsley Pesto With Sun Dried Tomatoes
- Combine 2 cups packed fresh parsley, 1/2 cup sun-dried tomatoes (oil-packed, drained), 1/4 cup pine nuts, 2 cloves garlic, and 1 tablespoon lemon juice in a food processor.
- Pulse until finely chopped but still slightly textured.
- With the food processor running, slowly drizzle in 1/4 cup extra virgin olive oil until a smooth pesto forms. Season generously with salt and freshly ground black pepper to taste.
- Serve immediately over your favorite gluten-free pasta, or enjoy with sesame or walnut crackers.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
26g
Fat
27g
Carbs
4g