Parsley Pesto with Sundried Tomatoes
Ingredients
-
1
cup
parsley, chopped
-
½
cup
sun dried tomatoes (dry packed)
-
½
cup
pine nuts
-
1
clove
garlic, chopped
-
1
teaspoon
lemon juice
-
¼
teaspoon
celtic sea salt
-
¼
cup
olive oil
Instructions
- Place parsley in a food processor and pulse briefly.
- Add sun dried tomatoes, pine nuts, garlic, lemon juice, and salt, then pulse until almost smooth.
- Drizzle in olive oil and pulse again briefly to incorporate.
- Serve with gluten-free pasta, sesame crackers, or walnut crackers.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
20g
Total carbohydrates
15g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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