Dried Tomato-basil Pesto With Hint Of Cocoa
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | And, Condiments, Sauces | 6 | Servings | |
INGREDIENTS
| 1/2 | c | Sun-dried tomatoes, blanched |
| and chopped | ||
| 1/4 | c | Walnut pieces, toasted |
| 1/3 | c | Firmly packed fresh basil |
| 2 | Cloves garlic, minced | |
| 1/2 | c | Chopped fresh tomatoes |
| seeded and drained | ||
| 1/4 | t | Salt |
| 1/4 | t | Fresh thyme |
| 1/4 | t | Cocoa powder |
| 1/4 | c | Grated romano cheese |
| 2 | T | Olive oil |
| 1 | T | Canola oil |
| 1 | T | Cold water |
| 2 | t | Red wine vinegar |
| 1996 | y Cat, Trader Joe's Organic This sauce reminds me of Trader |
INSTRUCTIONS
Dried tomatoes should be blanched before using. Place in boiling water for 2 minutes and soak till plumped and pliable. Coarsely chop by hand as finely as you can. Toasting the walnuts in a dry pan for about 3 minutes adds a lot of flavor. Cool walnuts before proceeding. Use the pulp of the tomatoes (no skins, seeds or juice). Position knife blade in food processor bowl, and add dried tomatoes, walnuts, basil and garlic cloves. Process until finely chopped. Add chopped tomato pulp, pinch of salt, thyme, pepper, and cocoa and romano. Combine oils, water, vinegar; with processor running, slowly add olive oil mixture through food chute. Process mixture until well blended. Taste and adjust seasonings, this has a slight vinaigrette flavor. Settles to about 1 cup yield. Chill. Add a little to salad dressings; toss with pasta. Sauce can be warmed over moderately low heat if necessary. Joe's Organic. No claim to replication: we've emphasized what we like about Joe's sauce. Recipe by: Hanneman 1996 Kitchen Posted to MC-Recipe Digest V1 #1069 by KitPATh <phannema@wizard.ucr.edu> on Jan 31, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 200
Calories From Fat: 144
Total Fat: 16.6g
Cholesterol: 19.7mg
Sodium: 380.3mg
Potassium: 330.4mg
Carbohydrates: 6.6g
Fiber: 2.6g
Sugar: <1g
Protein: 8.4g