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Red-Hot Tomato Pesto

Yield 1 3/4 cups (serving size: 1 tablespoon)
Serve with toasted French baguette slices, or toss with hot cooked pasta and Parmesan cheese for a quick dinner.


  • 3 tablespoons water
  • 1 teaspoon crushed red pepper
  • 2 garlic cloves, peeled
  • 1 (8-ounce) bottle oil-packed sun-dried tomato halves, undrained
  • 2 tablespoons grated fresh Parmesan cheese
  • 2 tablespoons finely chopped walnuts
  • 1 (14.5-ounce) can diced tomatoes, drained

Nutrition Information

  • calories 31
  • caloriesfromfat 46 %
  • fat 1.6 g
  • satfat 0.2 g
  • monofat 0.9 g
  • polyfat 0.4 g
  • protein 1.2 g
  • carbohydrate 3.6 g
  • fiber 0.9 g
  • cholesterol 0.0 mg
  • iron 0.4 mg
  • sodium 53 mg
  • calcium 9 mg

How to Make It

  1. Combine water and pepper in a small bowl or custard cup. Cover with plastic wrap; vent. Microwave at high 45 seconds or until mixture boils. Cool completely. Drain mixture through a sieve over a small bowl, reserving liquid; discard pepper.

  2. Drop the garlic cloves through the food chute with food processor on, and process until minced. Add the sun-dried tomatoes, and pulse until minced, scraping sides of bowl occasionally. Place the tomato mixture in a medium bowl. Stir in the reserved water, cheese, nuts, and canned tomatoes.