ISO: Sundried Tomato Pesto

[Muriel]

I purchased a container of Sundried Tomato Pesto on the weekend, the ingredients are: roasted garlic, sundried tomato, salt, extra virgin olive oil.

Would anyone happen to have a similar recipe, I am just trying to figure out quantities, it is absolutely delicious!

Thanks, Muriel

[sneezles]

This recipe has the substitution listed at the end for using sun-dried tomatoes.

* Exported from MasterCook *

Pesto Sauce

Recipe By :
Serving Size : 8 Preparation Time :0:20
Categories : Basics & Essentials Pasta & Pasta Sauces
Sauces & Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups fresh basil leaves
4 cloves garlic
1 1/4 cups olive oil
1/2 teaspoon salt
1 cup grated Parmesan cheese
1/4 cup pine nuts or walnuts

In a blender or food processor, puree basil and garlic with olive oil. Blend in salt, cheese, and nuts. Seal tightly in one or two airtight containers. Store in the refrigerator up to 3 weeks or in the freezer up to 6 months.

Makes 2 cups.

Pesto With Sun-Dried Tomatoes: Follow Pesto Sauce recipe, but substitute 1 ounce sun-dried tomatoes for 1 cup of the basil leaves. To reconstitute tomatoes, cover with boiling water and let rest for 30 minutes. Drain, pat dry, and puree as directed.


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Per Serving (excluding unknown items): 372 Calories; 39g Fat (92.6% calories from fat); 5g Protein; 2g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 320mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 7 1/2 Fat.

NOTES : Use this vibrantly green sauce to brush on Italian flat bread, to toss with buttered fresh pasta, to rub on chicken breasts before broiling, or to add in a thin layer to Potato Gratin (recipe included in this cookbook). For variety, try Pesto With Sun-Dried Tomatoes -- see directions.
Nutr. Assoc. : 0 0 0 0 0 4489

[Muriel]

Thank You Sneezles so much, that looks perfect, actually even better with the basil! Will let you know.

Muriel

[Jasmine-Rose]

Hi Muriel,

Sounds like you've got what you need, but just in case I'll post the recipe I use:

Red Pesto Sauce

10 sun-dried tomatoes
1 garlic clove, degermed and minced
1/2 tsp red pepper flakes (I usually use more)
6 TBS extra-virgin olive oil
About 20 salt-cured black olives (Gaeta or Nyons), pitted
2 tsp minced fresh thyme leaves
1 TBS minced fresh rosemary leaves

In the bowl of a food processor, combine all the ingredients and process until the sauce is lightly emulsified but still quite coarse and almost chunky - you do not want a smooth sauce. The sauce can be stored in a jar in the refrigerator for up to 1 month. If you do so, first cover the pesto with a film of olive oil.

Yield: 1/2 cup

I don't have any nutritional information on this - sorry - but it is delicious! I usually make a double batch so my sweetheart can keep some on hand at his place. And now, thanks for reminding me that I'm out - I'll whip some up this weekend.