Delicious Low Fat Sun-Dried Tomato Pesto
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Delicious Low Fat Sun-Dried Tomato Pesto calories by ingredient
Introduction
This recipe uses dry sun-dried tomatoes, as opposed to tomatoes packed in oil.This is wonderful spread on crusty fresh bread, or used on a sandwich, with meat or cheese.
From recipe4all.com
This recipe uses dry sun-dried tomatoes, as opposed to tomatoes packed in oil.
This is wonderful spread on crusty fresh bread, or used on a sandwich, with meat or cheese.
From recipe4all.com
Number of Servings: 6
Ingredients
-
4 oz Sun-dried tomatoes; loosely packed
¼ cups Black olives; coarsely chopped
1 Garlic clove; minced
1 teaspoon Fresh rosemary
1 teaspoon Fresh thyme
¼ teaspoon Crushed hot red pepper
1 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 ½ 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.
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 ½ 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.