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Our Test Kitchen uses sun-dried tomatoes to make this tangy alternative to traditional pesto. Walnuts lend an appealing nutty flavor to this stand-out dish.
This recipe is:
Healthy
Quick
Nutritional Facts 3/4 cup equals 244 calories, 9 g fat (2 g saturated fat), 2 mg cholesterol, 212 mg sodium, 33 g carbohydrate, 3 g fiber, 7 g protein.
Originally published as Tomato-Walnut Pesto on Linguine in Healthy Cooking April/May 2008, p50
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Reviewed on Aug. 05, 2010 by cebrine@msn.com
Different and tasty. We liked the color and walnuts added great flavor. The chicken broth is a super low calorie replacement for straight olive oil. This recipe is a keeper!
Reviewed on Jun. 14, 2010 by dsm
I have made this several times after finding the recipe on-line last year while looking for a way to use my homegrown basil. Everyone in the family loves it, even the young grandchildren.
Reviewed on Oct. 10, 2008 by Pinstripes
Fantastic! This is a really outstanding dish.
Reviewed on Aug. 15, 2008 by mtbike40
We thought that this was a good recipe, yet very different with the tomato base to the pesto. Our 9 year old even wanted more.
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