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Sun-Dried Tomato Pesto

Yield 2 cups (serving size: 1 tablespoon)

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.