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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:
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
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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