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Sun-Dried Tomato Pesto Spread

Yield 3/4 cup.

Ingredients

  • 12 sun-dried tomatoes
  • 3/4 cup boiling water
  • 2 cloves garlic
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons slivered almonds, toasted
  • 1 teaspoon dried basil
  • 1 teaspoon vegetable oil

Nutrition Information

  • calories 27
  • caloriesfromfat 56 %
  • fat 1.7 g
  • satfat 0.5 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 1.5 g
  • carbohydrate 1.9 g
  • fiber 0.0 g
  • cholesterol 2 mg
  • iron 0.0 mg
  • sodium 88 mg
  • calcium 0.0 mg

How to Make It

  1. Combine tomatoes and boiling water in a small bowl; cover and let stand 30 minutes. Drain, reserving 1 tablespoon of liquid.

  2. Position knife blade in food processor bowl. Drop garlic through food chute with processor running, and process 3 seconds or until garlic is minced. Add reserved tomato liquid, tomatoes, cheese, and remaining ingredients. Pulse 4 times or until minced. Chill, if desired.

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