| 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
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