Dried tomato pesto

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

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