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Chunky Sun-Dried Tomato Pesto

:  September/October 2010

Your rating: None Average: 3.5 (4 votes)

Try this quick, full-flavored sun-dried tomato pesto with roasted vegetables or as a sandwich spread.


Chunky Sun-Dried Tomato Pesto Recipe

Makes: 1/2 cup

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Healthy weight | Heart healthy | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 1/4 cup sun-dried tomatoes, soft or reconstituted and chopped (see Tip)
  • 5 tablespoons water
  • 1 tablespoon extra-virgin olive oil
  • 1 medium clove garlic, chopped
  • 1 tablespoon pine nuts, toasted (see Tip)
  • 2 teaspoons red-wine vinegar
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon salt
  • 1 tablespoon shredded Parmesan cheese

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Preparation

  1. Process sun-dried tomatoes, water, oil, garlic, pine nuts, vinegar, oregano and salt in a food processor until a rough pesto forms. Stir in cheese.

Tips & Notes

  • Make Ahead Tip: Refrigerate for up to 5 days.
  • Tips: For this recipe, look for soft sun-dried tomatoes (not packed in oil). If you can only find tomatoes that are very dry (and hard), soak in boiling water for about 20 minutes, then drain and chop them before using.
  • To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition

Per 2-tablespoon serving: 61 calories; 5 g fat ( 1 g sat , 3 g mono ); 1 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 165 mg sodium; 134 mg potassium.

Carbohydrate Servings: 0

Exchanges: 1 fat


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Recipe Categories

Style/Theme
Vegetarian
Budget
Entertaining, casual
Everyday favorites
Kid-friendly
Make ahead instructions
Quick (total 30 min. or less)
Ethnic/Regional
American
Ease of Preparation
Easy
Health & Diet Considerations
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Total Time
15 minutes or less
Servings
4
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Publication
September/October 2010
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