Sun-Dried Tomato Pesto

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Tested Till Perfect

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%

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.)


Source

Canadian Living Magazine: June 2009




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