Sun-Dried Tomato Pesto

Author: Canadian Living

  • Portion size 250 servings
  • Credits : Canadian Living Magazine: June 2009

Ingredients

  • 1/4 cup pine nut
  • 1/2 cup dry-packed sun-dried tomato
  • 3 tablespoons tomato paste
  • 1/4 teaspoon pepper
  • 1 pinch salt
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup grated Parmesan cheese
  • 1 garlic clove minced

Method

In small dry skillet, toast pine nuts over medium heat, shaking pan often, until light golden, 3 to 5 minutes. Transfer to food processor and let cool.

In heatproof bowl, cover tomatoes with 1/2 cup (125 mL) boiling water; soak until softened, about 10 minutes. Drain, reserving 2 tbsp (25 mL) soaking liquid. Add tomatoes and reserved soaking liquid to food processor.

Add tomato paste, pepper and salt; finely chop. With motor running, add oil in thin steady stream until pureed. Pulse in Parmesan cheese and garlic. (Make-ahead: Refrigerate in airtight container for up to 5 days or freeze for up to 6 months.)

Nutritional facts Per 1 tbsp (15 mL) : about

  • Sodium 69 mg
  • Protein 1 g
  • Calories 69.0
  • Total fat 7 g
  • Potassium 115 mg
  • Cholesterol 1 mg
  • Saturated fat 1 g
  • Total carbohydrate 2 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Sun-Dried Tomato Pesto

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