Yield: 1 servings
Measure | Ingredient |
---|---|
½ cup | Dried tomatoes |
1 cup | Ready-to-serve vegetable |
\N \N | Broth -- divided |
½ cup | Fresh basil leaves |
1 \N | Clove garlic |
¼ cup | Grated reduced-fat |
\N \N | Parmesan cheese |
2 tablespoons | Pine nuts |
1 tablespoon | Olive oil |
¼ teaspoon | Salt |
¼ teaspoon | Ground white pepper |
1 teaspoon | Cornstarch |
SOUTHERN LIVING 1994 ANNUAL
Use this sauce chilled as a dip for raw vegetables or steamed shrimp, or serve it hot, tossed with pasta.
*Combine tomatoes and ½ cup vegetable broth in a small saucepan, and bring mixture to a boil. Remove from heat; let stand 10 minutes.
*Position knife blade in food processor bowl; add tomato mixture, fresh basil, and next 6 ingredients.
Process until smooth, stopping twice to scrape down sides. Set tomato mixture aside.
*Combine remaining ½ cup broth and cornstarch in a saucepan; bring to a boil over medium heat, stirring constantly. Cook mixture 1 minute, stirring constantly. Stir in tomato mixture. Refrigerate up to 3 days or freeze up to 3 months.
*Per serving: Calories 106 (62% from fat); fat 7.9g (1.8g sat); cholesterol 4mg; sodium 390mg; carbohydrate 6.5g; fiber 1g; protein 4.6g mm Norma Wrenn
Recipe By :
From: Dan Klepach Date: 06-16-95 (164) Fido: Home Co