Sun-Dried Tomato Pesto

Cooking Light
1 cup (serving size: 2 tablespoons)


+ Add To Shopping List
1/2 cup sun-dried tomatoes, packed without oil
3/4 cup boiling water
1 cup chopped seeded plum tomato
1/2 cup basil leaves
2 tablespoons pine nuts
1 tablespoon olive oil
1/8 teaspoon black pepper
4 garlic cloves


Combine sun-dried tomatoes and boiling water in a bowl, and let stand 4 minutes. Drain and chop.

Combine tomatoes, plum tomato, and remaining ingredients in a blender or food processor, and process 20 seconds or until a paste forms.

Note: Pesto can be stored in refrigerator in an airtight container.

Created date

October 2003

Nutritional Information

Calories 28
Caloriesfromfat 64 %
Fat 2 g
Satfat 0.3 g
Monofat 1 g
Polyfat 0.6 g
Protein 0.8 g
Carbohydrate 2.7 g
Fiber 0.5 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 58 mg
Calcium 7 mg