Delicious Low Fat Sun-Dried Tomato Pesto

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
4 oz Sun-dried tomatoes; loosely packed� cups Black olives; coarsely chopped1 Garlic clove; minced1 teaspoon Fresh rosemary1 teaspoon Fresh thyme� teaspoon Crushed hot red pepper1 cups Chicken stock
Directions
In a medium bowl, cover the sun-dried tomatoes with boiling water. Let stand until softened, from 3 to 30 minutes, depending on the dryness of the tomatoes. Drain well, and transfer to a food processor fitted with the metal blade or to a blender.

Add the olives, garlic, rosemary, thyme, and red pepper and process until chopped. With the machine running, gradually add the chicken stock, scraping down the sides of the container as needed, and process until smooth.

The pesto may be refrigerated, tightly covered, for 2 days, or frozen (in recipe-sized amounts, of course) for 6 months.

Use to as sauce for cooked pasta, reserve � cup of the cooking water per six servings and add to the pesto before combining with pasta.

Number of Servings: 6

Recipe submitted by SparkPeople user CORNWALLCATE.

Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 22.3
  • Total Fat: 1.1 g
  • Cholesterol: 1.2 mg
  • Sodium: 106.3 mg
  • Total Carbs: 2.1 g
  • Dietary Fiber: 0.3 g
  • Protein: 1.1 g

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