Sun-Dried Tomato Pesto
36 people added this to their Recipe Box
This recipe makes 1 cup servings
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 |
Ingredients
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 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.)
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 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.)
Source : Canadian Living Magazine: June 2009
- Keywords : Appetizers; Condiments/sauces; Sun-dried tomatoes; Pine Nuts; Parmesan; Make-Ahead; Food Processor;
Related content
-
-
Sun-Dried Tomato and Artichoke Dip
This is a perennial party pleaser, one that's easy to make with pantry staples. Serve with a...
-
Eric's Special Dip
I came up with this recipe for my son, Eric. He did not like the Nacho Dip that I normally make...
-
Taco Dip
Bake and serve hot with nacho chip, veggie sticks or crackers.
