Sun-Dried Tomato Pesto

By Hklbrries

Jill DeBona of Nashville, Tenn., uses oil-packed sun-dried tomatoes, in this gutsy dip. If you’re using bagged dried tomatoes, or Boggy Creek Farm’s smoked tomatoes, hydrate them first, then proceed with recipe.

Serve with pasta, chips, pork or beef.

Ingredients

• 6 garlic cloves, minced
• 1 cup sun-dried tomatoes
• ½ cup pistachios
• 1/4 cup chopped basil
• 1/4 teaspoon salt
• Coarsely ground black pepper.
• 3/4 cup extra-virgin olive oil
• 1/2 cup grated Parmesan

Details

Servings 2
Adapted from relishmag.com

Preparation

Step 1

Place garlic in blender or food processor; pulse until chopped. Add tomatoes, pistachios, basil, salt and pepper; process until coarsely chopped. Gradually add oil and process until combined but not pureed. Stir in cheese. Store covered in refrigerator up to 1 month.

Nutrition Information:
Per (2-tablespoon) serving
180 calories
17 g fat
3 g prot.
5 g carbs.
1 g fiber
150 mg sodium