If you can find dry-packed sun-dried tomatoes, use them in place of the oil-packed version. Rehydrate in warm water first and add 2 tbsp more oil when making the pesto. Use this pesto as a sandwich or crostini spread, toss it with pasta or spoon it over polenta.
- Portion size 1 serving
- Credits : Canadian Living Magazine:September 2012
Ingredients
Method
In food processor, pulse almonds with garlic until coarsely ground. Add tomatoes, salt and pepper; pulse until finely chopped.With motor running, add oil in thin steady stream until smooth. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 6 months.)
Nutritional facts Per 1 tbsp: about
- Fibre 1 g
- Sodium 55 mg
- Sugars 1 g
- Protein 1 g
- Calories 75.0
- Total fat 7 g
- Potassium 133 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 2 g
%RDI
- Iron 3.0
- Folate 1.0
- Calcium 1.0
- Vitamin A 1.0
- Vitamin C 12.0
