| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
Vegtime1 |
1 |
servings |
INGREDIENTS
| 16 |
sm |
Red-skinned potatoes |
| 1 |
c |
Sun-dried tomatoes |
|
|
(not oil-packed) |
| 2 |
tb |
Toasted pine nuts |
| 2 |
|
Cloves garlic; minced |
| 5 |
|
Fresh basil leaves |
| 2 |
tb |
Olive oil |
| 1 |
|
Lemon; Juice of, about 1/4 cup |
|
|
Salt; to taste |
|
|
Freshly ground black pepper; to taste |
| 2 |
tb |
Chopped fresh parsley; for garnish |
|
|
OR basil; for garnish |
INSTRUCTIONS
8 SERVINGS DAIRY-FREE
Preheat oven to 450 F. Coat baking pan with olive oil cooking spray,
and spray or brush potatoes with olive oil. Bake potatoes until
render, 20 to 30 minutes; allow to cool. If potatoes are large, cut
in half or in thick slices before baking.
In medium bowl, pour very hot or boiling water over tomatoes and let
stand until softened, about 15 minutes. With slotted spoon, remove
tomatoes; reserve water.
In food processor or blender, puree tomatoes, pine nuts, garlic and
basil. Gradually pour in oil and 1/4 cup reserved tomato water. Add
more for a thinner pesto. Add lemon juice and season with salt and
pepper.
If not already halved, cut potatoes in half (or into thick slices if
large). Using a teaspoon, scoop out some potato to form a cavity for
the pesto. Fill with about 1 teaspoon of pesto; place on serving
plate and sprinkle with parsley or basil.
PER SERVING: 160 CAL.; 3G PROT.; 4G TOTAL FAT (1G SAT. FAT); 300
CARB.; 0 CHOL.; 150MG SOD.; 3G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times, December 1998, page 122
Converted by MM_Buster v2.0l.
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