Low Sodium Sun-Dried Tomato Pesto

Total time15 min

Prep time10 min

Cook time5 min

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Ingredients

6 servings

⅓ cup pine nuts
Diamond of California Pine Nuts Whole - 2.25 Oz Alessi Pignoli Pine Nuts Shiloh Farms Organic Pine Nuts Raw Pine Nuts Kroger Whole Pine Nuts
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1 cup oil-packed sun-dried tomatoes, drained (oil reserved)
1 cup fresh basil leaves, loosely packed
2 cloves garlic, peeled
½ cup finely grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
¼ tsp red pepper flakes
¼ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ cup extra-virgin olive oil, plus more as needed

Instructions

1
Toast the pine nuts in a small dry skillet over medium-low heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer to a plate and let cool for 2 minutes.
2
Combine the toasted pine nuts, sun-dried tomatoes, basil, garlic, Parmesan, red pepper flakes, and salt in a food processor. Pulse 8–10 times until the mixture is coarsely chopped and roughly uniform.

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