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Sundried tomato pesto mayo

Medically reviewed on May 21, 2018

Serves 24

Dietitian Tip

Use as a spread on your favorite sandwich or as a vegetable dip. Store in the refrigerator.


  • 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)

Serving Size3 tablespoons
Carbohydrate2 g
Cholesterol4 mg
Fiber0 g
Protein1 g
Sodium203 mg
Monounsaturated Fat2 g
Saturated Fat1 g
Total Fat6 g

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