| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegan | Vegtime3 | 1 | servings |
INGREDIENTS
| 1 | c | Sun-dried tomatoes |
| 2 | c | Boiling water |
| 1/4 | c | Plus 1/2 Tbs. extra-virgin olive oil |
| 5 | Cloves garlic | |
| 1/2 | c | Pine nuts |
| 1/2 | c | Fresh basil leaves; packed |
| 1/2 | c | Italian parsley leaves; packed |
INSTRUCTIONS
MAKES 2 CUPS VEGAN This robust pesto sauce is extremely versatile. Simply add a little more liquid to it and it makes a great sauce for pasta or polenta. You also can roast the garlic, which would adds rich and slightly sweet flavor. In heat-proof bowl, combine tomatoes and boiling water. Let stand until tomatoes soften, about 15 minutes. Drain tomatoes, reserving 1 cup of soaking liquid, Chop tomatoes. In medium skillet, heat 1/2 tablespoon oil over medium-high heat. Add garlic and cook, stirring often, until fragrant, about 1 minute. Remove from heat. In food processor, combine tomatoes and reserved soaking liquid, pine nuts, basil, parsley, remaining 1/4 cup olive oil and sauteed garlic and process until smooth. Transfer mixture to serving bowl. PER 2-TABLESPOON SERVING: 70 CAL.; 2G PROT.; 6G TOTAL FAT (1G SAT. FAT); 3G CARB.; 0 CHOL.; 72MG SOD.; 1G FIBER. Recipe by: Vegetarian Times Magazine, April 1998, page 47 Converted by MM_Buster v2.0l.
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