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Sun-Dried Tomato Pesto

Yield 1 cup (serving size: 2 tablespoons)

Ingredients

  • 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

Nutrition 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

How to Make It

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

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

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