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Name: Sun-Dried Tomato Pesto
Prep time: 10 min
Cook time: 30 min
Total time: 10 min
Yield: 1
Cuisine: American
Ingredients: 1/4 c Plus 1/2 Tbs. extra-virgin; 2 c Boiling water; 5 Garlic; 1/2 c Italian parsley leaves;; 1/2 c Fresh basil leaves; packed; 1 c Sun-dried tomatoes; 1/2 c Pine nuts

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INGREDIENTS

1/4 c Plus 1/2 Tbs. extra-virgin
2 c Boiling water
5 Garlic
1/2 c Italian parsley leaves;
1/2 c Fresh basil leaves; packed
1 c Sun-dried tomatoes
1/2 c Pine nuts

Servings

INSTRUCTIONS

MAKES 2 CUPS VEGAN This robust pesto sauce is extremely versatile. Simply add a little more liquid to it and it makes a great sauce for pasta or polenta. You also can roast the garlic, which would adds rich and slightly sweet flavor. In heat-proof bowl, combine tomatoes and boiling water. Let stand until tomatoes soften, about 15 minutes. Drain tomatoes, reserving 1 cup of soaking liquid, Chop tomatoes. In medium skillet, heat 1/2 tablespoon oil over medium-high heat. Add garlic and cook, stirring often, until fragrant, about 1 minute. Remove from heat. In food processor, combine tomatoes and reserved soaking liquid, pine nuts, basil, parsley, remaining 1/4 cup olive oil and sauteed garlic and process until smooth. Transfer mixture to serving bowl. PER 2-TABLESPOON SERVING: 70 CAL.; 2G PROT.; 6G TOTAL FAT (1G SAT. FAT); 3G CARB.; 0 CHOL.; 72MG SOD.; 1G FIBER. Recipe by: Vegetarian Times Magazine, April 1998, page 47

NOTES

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Sun-Dried Tomato Pesto

1/4 c Plus 1/2 Tbs. extra-virgin
2 c Boiling water
5 Garlic
1/2 c Italian parsley leaves;
1/2 c Fresh basil leaves; packed
1 c Sun-dried tomatoes
1/2 c Pine nuts

MAKES 2 CUPS VEGAN    This robust pesto sauce is extremely versatile. Simply add a little more  liquid to it and it makes a great sauce for pasta or polenta. You also can  roast the garlic, which would adds rich and slightly sweet flavor.    In heat-proof bowl, combine tomatoes and boiling water. Let stand until  tomatoes soften, about 15 minutes. Drain tomatoes, reserving 1 cup of  soaking liquid, Chop tomatoes.    In medium skillet, heat 1/2 tablespoon oil over medium-high heat. Add  garlic and cook, stirring often, until fragrant, about 1 minute. Remove  from heat.    In food processor, combine tomatoes and reserved soaking liquid, pine nuts,  basil, parsley, remaining 1/4 cup olive oil and sauteed garlic and process  until smooth. Transfer mixture to serving bowl.    PER 2-TABLESPOON SERVING: 70 CAL.; 2G PROT.; 6G TOTAL FAT (1G SAT. FAT); 3G  CARB.; 0 CHOL.; 72MG SOD.; 1G FIBER.    Recipe by: Vegetarian Times Magazine, April 1998, page 47

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Nutrition

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Serving Size: 1 Serving (378g)
Recipe Makes: 1 servings

Calories: 622
Calories from Fat: 431 (69%)

Amt Per Serving		% DV

	Total Fat 47.8g	64 %
	Saturated Fat 3.6g	18 %
	Monounsaturated Fat 12.9g
	Polyunsanturated Fat 23.6g
Cholesterol 0mg		0 %
Sodium 1143mg		39 %
Potassium 2332.3mg		61 %
Total Carbohydrate 45.2g		13 %
	Dietary Fiber 9.5g	38 %
	Sugars, other 35.7g
Protein 18.1g		26 %
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.

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Calories per serving: 622

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