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Recipe

Sun-Dried Tomato Pesto

Yield: Yields a scant 1 cup.

Ingredients

  • 1/3 cup chopped drained oil-packed sun-dried tomatoes 
  • 1/3 cup packed fresh basil leaves
  • 1/3 cup packed fresh flat-leaf parsley leaves
  • 1/4 cup extra-virgin olive oil
  • 3 Tbs. pine nuts (lightly toasted, if you like)
  • 2 Tbs. grated Parmigiano Reggiano
  • 1 to 2 cloves garlic, minced
  • 1/2 tsp. freshly ground black pepper
  • Pinch kosher salt

Nutritional Information

      Nutritional Sample Size per 1 Tbs.
      Calories (kcal) : 49
      Fat Calories (kcal): 45
      Fat (g): 5
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 3
      Cholesterol (mg): 0
      Sodium (mg): 17
      Carbohydrates (g): 1
      Fiber (g): 0
      Protein (g): 0

Preparation

  • Combine the ingredients in a food processor; process until it becomes a rough purée. Refrigerate for up to three days or freeze for up to a month.

Toss with rotini, toasted pine nuts, chopped grilled onions and more fresh basil for a great pasta salad. Tuck under chicken skin before roasting.

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