Ingredients
- 3⁄4 cup sun-dried tomatoes (not packed in oil)
- 3-4 cloves garlic, to taste
- 1 tablespoon chopped fresh parsley
- 1⁄4 cup grated Parmesan cheese
- 2 tablespoons walnut pieces, lightly toasted
- 1⁄4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons extra-virgin olive oil 1⁄2 teaspoon balsamic vinegar
Sun-Dried Tomato Pesto
Elisa Bosley | Delicious Living- Prep Time: 15 mins
Makes about 1 cup
This is fantastic spread on crostini and topped with a little goat or feta cheese.
Directions
- Soak dried tomatoes in very hot water until soft, 5–10 minutes; drain, reserving liquid. Place tomatoes and remaining pesto ingredients in a blender or food processor and process until well mixed. If too thick, blend in a little hot water.
PER SERVING (1 tablespoon): 40 cal, 4g fat (2g mono, 1g poly, 1g sat), 1mg chol, 1g protein, 2g carb, 0g fiber, 113mg sodium
