Post by Loupy on Feb 7, 2014 20:01:49 GMT -7
Sundried Tomato Pesto
From Zoy @ shrinkingkitchen.com/
My mother came up with this sundried tomato pesto recipe about nine years ago. I’ve made modifications over the years. Sometimes I will substitute a roasted garlic head instead of the 4-8 cloves of fresh garlic. I only do this if I’m concerned about “garlic breath” which is not very often. Fresh garlic provides a peppery taste to the pesto that I love. I usually put at least 6 cloves of garlic. I’ve also been substituting the pine nuts, which are very expensive, with pecans, walnuts or almonds. I prefer the nuts be raw instead of toasted in this recipe because toasted seems to take away from the beautiful taste of the garlic and tomatoes, but either way is delicious.
Serve the pesto with crostini as an appetizer for a party or use in any of your favorite recipes calling for pesto!
Yield: 12
Serving Size: 1/12 of total recipe
Gather
1 jar 7-9 oz. oil packed sun dried tomatoes
Olive Oil (enough to make ¼ to ½ cup when combined with the oil from the tomatoes)
2-8 cloves garlic
¼ cup pine nuts, pecans, walnuts or almonds (toasted or raw)
¼ cup fresh basil (packed)
½ t salt
¼ cup grated Parmesan cheese
Step by step
Drain tomatoes, reserving oil.
Add olive oil to reserved oil to equal ½ cup (I eyeball this and never use ½ cup of oil…more like ¼ to ½ cup of oil).
Combine drained tomatoes, garlic, pine nuts, basil, salt and Parmesan cheese in a food processor.
Cover and process until finely chopped.
With machine running, gradually add the oil.
Process until smooth, scraping down sides of processor as needed.
Tip: The mixture will initially clump in a ball and as you add the oil it will smooth out and spread around the base of the food processor. That’s when I know it is done. You can save any remaining oil for sautéing veggies or meat.
Nutritional Information
WW PP 4
Calories 128;
Total Fat 11.5g;
Saturated Fat 2.0g;
Cholesterol 3mg;
Sodium 197mg;
Total Carbohydrates 5.7g;
Dietary Fiber 1.4g;
Protein 3.0g
From Zoy @ shrinkingkitchen.com/
My mother came up with this sundried tomato pesto recipe about nine years ago. I’ve made modifications over the years. Sometimes I will substitute a roasted garlic head instead of the 4-8 cloves of fresh garlic. I only do this if I’m concerned about “garlic breath” which is not very often. Fresh garlic provides a peppery taste to the pesto that I love. I usually put at least 6 cloves of garlic. I’ve also been substituting the pine nuts, which are very expensive, with pecans, walnuts or almonds. I prefer the nuts be raw instead of toasted in this recipe because toasted seems to take away from the beautiful taste of the garlic and tomatoes, but either way is delicious.
Serve the pesto with crostini as an appetizer for a party or use in any of your favorite recipes calling for pesto!
Yield: 12
Serving Size: 1/12 of total recipe
Gather
1 jar 7-9 oz. oil packed sun dried tomatoes
Olive Oil (enough to make ¼ to ½ cup when combined with the oil from the tomatoes)
2-8 cloves garlic
¼ cup pine nuts, pecans, walnuts or almonds (toasted or raw)
¼ cup fresh basil (packed)
½ t salt
¼ cup grated Parmesan cheese
Step by step
Drain tomatoes, reserving oil.
Add olive oil to reserved oil to equal ½ cup (I eyeball this and never use ½ cup of oil…more like ¼ to ½ cup of oil).
Combine drained tomatoes, garlic, pine nuts, basil, salt and Parmesan cheese in a food processor.
Cover and process until finely chopped.
With machine running, gradually add the oil.
Process until smooth, scraping down sides of processor as needed.
Tip: The mixture will initially clump in a ball and as you add the oil it will smooth out and spread around the base of the food processor. That’s when I know it is done. You can save any remaining oil for sautéing veggies or meat.
Nutritional Information
WW PP 4
Calories 128;
Total Fat 11.5g;
Saturated Fat 2.0g;
Cholesterol 3mg;
Sodium 197mg;
Total Carbohydrates 5.7g;
Dietary Fiber 1.4g;
Protein 3.0g
