Sun-Dried Tomato Pesto

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 28
  • Calories from fat: 64%
  • Fat: 2g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.6g
  • Protein: 0.8g
  • Carbohydrate: 2.7g
  • Fiber: 0.5g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 58mg
  • Calcium: 7mg


  • 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


  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.
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