5 Tbsp water
1 Tbsp extra virgin olive oil
1 medium clove garlic, chopped
1 Tbsp pine nuts, toasted (see Tip)
2 tsp red wine vinegar
½ tsp dried oregano
⅛ tsp salt
1 Tbsp shredded Parmesan cheese
1. Process sun-dried tomatoes, water, oil, garlic, pine nuts, vinegar, oregano and salt in a food processor until a rough pesto forms. Stir in cheese.
Tips: For this recipe, look for soft sun-dried tomatoes (not packed in oil). If you can only find tomatoes that are very dry (and hard), soak in boiling water for about 20 minutes, then drain and chop them before using.
To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
To Make Ahead: Refrigerate for up to 5 days.
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 61 8%
- Calories from fat 45
- Total Fat 5gm 7%
- Sodium 165mg 4%
- Total Carbohydrates 3gm
- Fiber 1gm
- Protein 1gm
- Cholesterol 1mg 1%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.