Try this Sun-Dried Tomato Pesto recipe, or contribute your own.
Suggest a better description1) With the motor running, add the garlic to a food processor fitted with the metal blade. Add the tomatoes, basil, nuts, salt and pepper and process until a thick paste is formed. If it is very thick, you may need to add a bit of oilive oil. Place the pesto in a covered container and refrigerate. Makes 1/2 cup. Can be stored for 1 week in the refrigerator. VARIATION: For a simpler paste, puree the garlic, tomato, salt and peper together and add enough oil to form a thick paste. NOTES : Excellent on lightly toasted bread. It flavors cheese, main courses, dressings, sauces and pasta. Recipe by: California Cook, by Diane Rossen Worthington
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Serving Size: 1 Serving (24g) | ||
Recipe Makes: 2 servings | ||
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Calories: 74 | ||
Calories from Fat: 35 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 283.6mg | 10 % | |
Potassium 517.2mg | 14 % | |
Total Carbohydrate 9.3g | 3 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 7.2g | ||
Protein 2.9g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 74
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