Sun-Dried Tomato Pesto
29 people added this to their Recipe Box
Servings: 1 cup (250 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL) : about | - |
| cal | 69 |
| pro | 1 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 2 g |
| fibre | 1 g |
| chol | 1 mg |
| sodium | 69 mg |
| potassium | 115 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 3% |
| vit A | 1% |
| vit C | 2% |
| folate | 1% |
Suggested Recipes
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1/4 cup (50 mL) pine nuts
1/2 cup (125 mL) dry-packed sun-dried tomatoes
3 tbsp (45 mL) tomato paste
1/4 tsp (1 mL) pepper
Pinch salt
1/3 cup (75 mL) extra-virgin olive oil
1/4 cup (50 mL) grated parmesan cheese
1 clove garlic, minced
Preparation:
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 sa< finely chop. With motor running, add oil in thin steady stream until puréed. Pulse in Parmesan cheese and garlic. (Make-ahead: Refrigerate in airtight container for up to 5 days or freeze for up to 6 months.)
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 sa< finely chop. With motor running, add oil in thin steady stream until puréed. Pulse in Parmesan cheese and garlic. (Make-ahead: Refrigerate in airtight container for up to 5 days or freeze for up to 6 months.)
Tags:
Dips and Spreads; Vegetables; Nuts; Cheese/Other Dairy; Skillet; Boil/Simmer;
Source
Canadian Living Magazine: June 2009
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