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Sun-Dried Tomato and Walnut Pesto

As good as it is on the Three-Cheese Veggie Sandwich (page 36), this pesto can be used for lots of other things. Try it over pasta or tossed with vegetables, or throw a few spoonfuls of it into a bowl with salad fixings and use it as a dressing.
Author: Recipe courtesy Emeril Lagasse, Emeril’s Kicked-up Sandwiches, William Morrow Publishers, New York, 2012
Prep Time: 2 minutes
Cook Time: 3 minutes
Total Time: 5 minutes
Servings: 6 servings

Ingredients 

  • 1/2 cup walnut halves or pieces, toasted
  • 1 teaspoon minced garlic
  • 1/2 cup fresh basil leaves
  • 1/2 cup fresh parsley leaves
  • 1/4 cup whole sun-dried tomatoes
  • 1/4 cup finely grated Parmigiano-Reggiano cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Finely grated zest of 1 lemon
  • 1 teaspoon freshly squeezed lemon juice
  • 1 tablespoon balsamic vinegar
  • 1/2 cup extra-virgin olive oil

Instructions

  • Place the walnuts in a food processor and pulse until they are thoroughly chopped. Add the garlic, basil, parsley, sun-dried tomatoes, Parmesan, salt, pepper, lemon zest, lemon juice, and balsamic vinegar. Pulse for a few seconds. With the machine running, add the oil in a steady stream to combine. Transfer the pesto to a serving bowl and use immediately, or cover and refrigerate for up to 1 week, or store in the freezer for 3 months.

Nutrition Info Per Serving

Nutrition Facts
Sun-Dried Tomato and Walnut Pesto
Serving Size
 
4 tablespoons
Amount per Serving
Calories
250
% Daily Value*
Fat
 
26
g
40
%
Saturated Fat
 
4
g
20
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
0
g
Monounsaturated Fat
 
0
g
Cholesterol
 
2
mg
1
%
Sodium
 
300
mg
13
%
Potassium
 
0
mg
0
%
Carbohydrates
 
4
g
1
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
3
g
6
%
Vitamin A
 
0
IU
0
%
Vitamin C
 
0
mg
0
%
Calcium
 
0
mg
0
%
Iron
 
0
mg
0
%
Net carbs
 
3
g
* Percent Daily Values are based on a 2000 calorie diet.