Sundried tomato pesto mayo
Updated: 2016-05-21
This homemade sundried tomato pesto mayonnaise can be spread on your favorite sandwich or used as a vegetable dip.
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
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.
Nutritional analysis per serving
Calories: 64
Total carbohydrate: 2 g
Cholesterol:
Dietary fiber:
Monounsaturated fat:
Protein: 1 g
Saturated fat:
Serving size: 3 tablespoons
Sodium:
Total fat: 6 g