Sun-Dried Tomato Pesto

  • Yield: 4 servings

Ingredients

1cup sun-dried tomato halves packed dry, reconstituted*
3/4cup low-sodium tomato juice
1/4cup tomato paste
1/4cup grated Parmesan cheese
2tablespoons balsamic vinegar
1tablespoon olive oil
10 fresh basil leaves
2 garlic cloves

Instructions

  1. In a food processor fitted with the metal blade or a blender, puree all ingredients until smooth. Makes 1 cup.
*To reconstitute sun-dried tomatoes: Place in a bowl and cover with boiling water. Let sit 15 minutes; drain.

Nutritional Info *per serving

  • Calories 110
  • Fat 5g
  • Cholesterol 4mg
  • Sodium 237mg
  • Carbohydrate 14g
  • Protein 5g
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