Guest guest Posted July 10, 2002 Report Share Posted July 10, 2002 Sun-Dried Tomato Pesto 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 add a rich and slightly sweet flavor. 1/2 cup fresh basil leaves, packed 1/2 cup Italian parsley leaves, packed 1/2 cup pine nuts 1 cup sun-dried tomatoes 2 cups boiling water 1/4 cup plus 1/2 Tbs. extra-virgin olive oil 5 cloves garlic 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 sautéed garlic and process until smooth. Transfer mixture to serving bowl. PER 2-Tablespoon serving: 70 CAL; 2 G PROT; 6 G TOTAL FAT (1 SAT. FAT); 3 G CARB.; 0 MG CHOL; 72 MG SOD.; 1 G FIBER ===== Language is an expression of thought. Everytime you speak, your mind is on ParadeMark 12: 30,31 Sign up for SBC Dial - First Month Free http://sbc. Quote Link to comment Share on other sites More sharing options...
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