SUN-DRIED TOMATO PESTO
Ingredients:
½ cup sun-dried tomatoes 1 cup vegetable broth – either canned
½ cup fresh basil, washed & dried or made from powdered veg. Bouillon
1-2 cloves garlic ¼ cup grated Parmesan/Romano cheese
3 Tablespoons pine nuts 1-Tablespoon virgin olive oil
1 teaspoon cornstarch
Directions:
- Put tomatoes and ½ cup vegetable broth into a small saucepan, bring to a gentle boil, stir and let stand for about 10 minutes.
- Combine tomato mixture, basil, garlic, cheese, pine nuts, and olive oil into a food processor or blender and process until smooth.
- Stir the cornstarch into the remaining ½ cup of vegetable broth, bring to a gentle boil, stirring constantly for about a minute, until thickened.
- Add to the Pesto mixture.
- Salt and pepper as desired.
- Makes about 1 cup.
| Nutrition Facts | ||
| Serving Size: 1 Tablespoon |
% Daily Value |
|
| Calories 30 Calories from fat: 20 | ||
| Total Fat 2g |
3% |
|
| Saturated Fat 0g |
0% |
|
| Cholesterol 0mg |
0% |
|
| Sodium 250mg |
11% |
|
| Total Carbohydrate 2g |
1% |
|
| Dietary Fiber 0g |
0% |
|
| Sugars 0g |
|
|
| Protein 1g |
|
|
| Vitamin A 2% Vitamin C 2% | ||
| Calcium 2% Iron 2% | ||
| Percent Daily Values are based on a 2,000 calorie diet. | ||
Tags: how to make pesto, how to make tomato pesto, pesto recipes, recipes with sun dried tomatoes, tomato recipes