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Recipe Summary

Yield:
1 cup (serving size: 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

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

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

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

Nutrition Facts

28 calories; calories from fat 64%; fat 2g; saturated fat 0.3g; mono fat 1g; poly fat 0.6g; protein 0.8g; carbohydrates 2.7g; fiber 0.5g; iron 0.4mg; sodium 58mg; calcium 7mg.
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