Subject: Sun-Dried Tomato Pesto
From: "Dancer^" <[email-masked]>
Date: 12 Mar 2000 13:54:13 GMT
Newsgroups: rec.food.recipes

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.

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