Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!logbridge.uoregon.edu!news-out.uswest.net!nuq-peer.news.verio.net!news.verio.net!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: "Dancer^" Newsgroups: rec.food.recipes Subject: Sun-Dried Tomato Pesto Followup-To: rec.food.cooking Date: 12 Mar 2000 13:54:13 GMT Organization: attcanada.net Lines: 31 Approved: phill@rt66.com Message-ID: <021b01a91e5c$09764840$21a8c28e@appachee> Reply-To: "Dancer^" NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:40386 Low-Fat Sun-dried Tomato Pesto 1 1/2 cups. fat-free chicken or vegetable broth, boiling 3 ozs. sun-dried tomatoes 1/2 cup fresh basil leaves 1/2 cup fresh parsley leaves 1/4 cup fresh Parmesan cheese, grated 2 Tbsp. pine nuts or walnuts 2 garlic cloves 1 tsp. honey or sugar . 2 Tbsp. olive oil . salt and pepper to taste Pour boiling broth over tomatoes; let soak for 15 minutes. In food processor or blender, combine basil, parsley, cheese, pine nuts or walnuts, garlic and honey or sugar. Carefully process until finely chopped. Add oil and tomatoes with soaking liquid. Process until smooth; season with salt and pepper. Transfer to medium bowl. Store tightly covered in refrigerator for up to 4 days. Spread over pizza crust as sauce; use as condiment or as thick marinade for grilled chicken, fish, turkey or tofu. Makes 1 1/3 cups. Calories per Tbsp. 27 Fat 1.6 g Fiber 0.8 g. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.