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Sun-Dried Tomato/Parsley Pesto
Source: dLife

A thick and chunky sun-dried tomato pesto sauce with chopped parsley and toasted pine nuts.

Prep Time: 80 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 32 servings
Amount Per Serving
Calories 9.2
Total Carbs 1.0 g
Dietary Fiber 0.2 g
Sugars 0.6 g
Total Fat 0.3 g
Saturated Fat 0.1 g
Unsaturated Fat 0.0 g
Potassium 57.0 mg
Protein 0.4 g
Sodium 39.2 mg
Dietary Exchanges
, 1/2 Vegetables , 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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6 oz  sun dried tomatoes
3 cup  cold water
10 each  pine nuts
2 each  large garlic cloves
0.6667 cup  fresh basil
2 tbsp  Cheese, parmesan, fresh, grated
0 1/4 cup  chopped parsley
3 tbsp  white wine
  1. Soak tomatoes in boiling water for 1 hour or until tender. Strain tomatoes through a fine chinois set over a bowl, saving 1/2 cup liquid.
  2. Using a food processor or blender, pulse pine nuts and garlic until finely diced. Blend in basil cheese, and parsley. Blend in saved liquid and wine and puree until fully combined. Chill until ready to use.

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