Sun-Dried Tomato Pesto

Sun-Dried Tomato Pesto

1 Review
From the EatingWell Kitchen

In the '70s, with the advent of New American cooking, sun-dried tomato pesto became something of a cliché-and was summarily forgotten on the culinary landscape. It's well worth a revival, especially when you cut down the fat and add a little vinegar for a nice spike.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 2 heads garlic
  • 12 sun-dried tomato halves, (2 ounces) (see Note)
  • 2 cups boiling water
  • ¼ cup grated Asiago cheese
  • 2 teaspoons packed fresh oregano leaves, or ½ teaspoon dried
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon red-wine vinegar
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon salt

Preparation

  • Active

  • Ready In

  1. Preheat oven to 400°F.
  2. Slice the top quarter off each head of garlic, exposing the inner cloves. Wrap in foil and roast until soft, about 45 minutes. Open the foil packet and let stand until cool enough to handle.
  3. Meanwhile, place sun-dried tomatoes in a medium bowl. Cover with boiling water and let soak until soft, about 20 minutes. Using a slotted spoon, transfer the tomatoes to a food processor or large blender. Add 6 tablespoons of the soaking liquid, cheese, oregano, oil, vinegar, red pepper and salt. Squeeze in the roasted garlic. Pulse a few times, then process until smooth, or to the desired consistency, scraping down the sides occasionally.
  • Partner tip: Reynolds(R) Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition information

  • Per serving: 59 calories; 4 g fat(1 g sat); 1 g fiber; 5 g carbohydrates; 1 g protein; 2 mcg folate; 2 mg cholesterol; 1 g sugars; 76 IU vitamin A; 4 mg vitamin C; 34 mg calcium; 0 mg iron; 105 mg sodium; 142 mg potassium
  • Carbohydrate Servings: ½

Reviews 1

January 07, 2012
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By: EatingWell User
Re: Just for fun