Sun-Dried Tomato Pesto Recipe

Sun-Dried Tomato Pesto Recipe photo by Taste of Home

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Sun-dried tomatoes add rich, smoky flavor to always-pleasing pesto. For a main dish sauce, add 2 tablespoons olive oil for every 1/3 cup pesto and toss with hot pasta.—Catherine Chintala, Robbinsville, New Jersey

This recipe is:

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Diabetic Friendly

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Sun-Dried Tomato Pesto Recipe

Prep/Total Time: 15 min.

Yield: 10 Servings

10 5 15

Ingredients

1 jar (8-1/2 ounces) oil-packed sun-dried tomatoes, undrained
1 cup loosely packed basil leaves
1 small garlic clove
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
French bread baguette slices, toasted

Directions

In a food processor, combine the tomatoes, basil, garlic, salt and pepper. Cover and process until finely chopped. Stir in cheese. Serve with toasted baguette slices. Yield: 1-1/4 cups.

Editor's Note: To use as a pasta sauce, combine 1/3 cup pesto and 2 tablespoons olive oil. Toss with hot cooked pasta.

Nutritional Facts 2 tablespoons (calculated without bread) equals 62 calories, 4 g fat (1 g saturated fat), 2 mg cholesterol, 154 mg sodium, 6 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Originally published as Sun-Dried Tomato Pesto in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p178