Sun-Dried Tomato Pesto Recipe

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Ingredients

6 ounces sun-dried tomatoes, packed without oil (about 2 1/2 cups)
3 cups boiling water
2 tablespoons pine nuts, toasted
2 large garlic cloves
2/3 cup fresh basil leaves (about 1 1/2 bunches)
2 tablespoons (1/2 ounce) grated fresh Parmesan cheese
1/4 cup fresh flat-leaf parsley leaves
3 tablespoons dry white wine

Preparation

Step 1

Combine tomatoes and boiling water; let stand 1 hour or until softened. Drain tomatoes, reserving 1/2 cup liquid.

Drop pine nuts and garlic through food chute with food processor on, and process until minced. Add tomatoes, basil, cheese, and parsley; process until minced. With processor on, add reserved 1/2 cup tomato liquid and wine through food chute, and process until well-blended. Spoon pesto into a zip-top heavy-duty plastic bag, and store in refrigerator.

cal 20,fat 0.6g,carb 3.2g,fiber 0g,sodium 118mg