Sundried tomato pesto mayo
Nutrition Facts
Serving Size 3 tablespoons
Calories 64
| Amount Per Serving | ||
| Monounsaturated fat | 2 g | |
|---|---|---|
| Saturated fat | 1 g | |
| Total fat | 6 g | |
| Sodium | 203 mg | |
| Cholesterol | 4 mg | |
| Dietary fiber | 0 g | |
| Protein | 1 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
This homemade sundried tomato pesto mayonnaise can be spread on your favorite sandwich or used as a vegetable dip.
Ingredients
(Serves 24)- 1/2 cup sundried tomatoes, rehydrated in hot water
- 12 fresh basil leaves
- 2 tablespoons pumpkin seeds
- 2 tablespoons Parmesan cheese
- 1 tablespoon olive oil
- 1 tablespoon fresh minced garlic
- 2 teaspoons lemon juice
- 1/4 teaspoon kosher salt
- 2 cups reduced-fat mayonnaise
Directions
In a food processor, combine the tomatoes, basil, seeds, cheese, oil, garlic, lemon juice and salt. Process until ingredients are well-blended and somewhat smooth, about 1 to 2 minutes. Transfer mixture to a medium bowl and whisk in the mayonnaise.
Last Updated: May 21st, 2016