Sun-Dried Tomato Pesto

Cooking Light
2 cups (serving size: 1 tablespoon)


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6 ounces sun-dried tomatoes, packed without oil (about 2 1/2 cups)
3 cups boiling water
2 tablespoons pine nuts, toasted
2 large garlic cloves
2/3 cup fresh basil leaves (about 1 1/2 bunches)
2 tablespoons (1/2 ounce) grated fresh Parmesan cheese
1/4 cup fresh flat-leaf parsley leaves
3 tablespoons dry white wine


Combine tomatoes and boiling water; let stand 1 hour or until softened. Drain tomatoes, reserving 1/2 cup liquid.

Drop pine nuts and garlic through food chute with food processor on, and process until minced. Add tomatoes, basil, cheese, and parsley; process until minced. With processor on, add reserved 1/2 cup tomato liquid and wine through food chute, and process until well-blended. Spoon pesto into a zip-top heavy-duty plastic bag, and store in refrigerator.

Created date

April 2002

Nutritional Information

Calories 20
Caloriesfromfat 27 %
Fat 0.6 g
Satfat 0.1 g
Monofat 0.2 g
Polyfat 0.2 g
Protein 1.1 g
Carbohydrate 3.2 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 118 mg
Calcium 13 mg