Sun-dried Tomato Pesto, Low-fat Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
4 ounce: Sun-dried tomatoes, loosely packed
1/4 cup: Black olives, coarsley chopped
1: Garlic clove, minced
1 tsp: Fresh rosemary,
1 tsp: Fresh thyme,
1/4 tsp: Crushed hot red pepper,
1 cup: Chicken stock,
Directions:
In a medium bowl, cover the sun-dried tomatoes with boiling water. Let
stand until softened, from 3 to 30 minutes, depending on the dryness of the
tomatoes. Drain well, and transfer to a food processor fitted with the
metal blade or to a blender.
Add the olives, garlic, rosemary, thyme, and red pepper and process until
chopped. With the machine running, gradually add the chicken stock,
scraping down the sides of the container as needed, and process until
smooth.
The pesto may be refrigerated, tightly covered, for 2 days, or frozen (in
recipe-sized amounts, of course) for 6 months.
Use to sauce cooked pasta (reserve 1/2 cup of the cooking water per six
servings and add to the pesto before combining with pasta), or in recipes.
From: _Mr. Pastas Healthy Pasta Cookbook_ by Rick Rodgers, from the
library of Linda Shogren
Source from luhu.jp
stand until softened, from 3 to 30 minutes, depending on the dryness of the
tomatoes. Drain well, and transfer to a food processor fitted with the
metal blade or to a blender.
Add the olives, garlic, rosemary, thyme, and red pepper and process until
chopped. With the machine running, gradually add the chicken stock,
scraping down the sides of the container as needed, and process until
smooth.
The pesto may be refrigerated, tightly covered, for 2 days, or frozen (in
recipe-sized amounts, of course) for 6 months.
Use to sauce cooked pasta (reserve 1/2 cup of the cooking water per six
servings and add to the pesto before combining with pasta), or in recipes.
From: _Mr. Pastas Healthy Pasta Cookbook_ by Rick Rodgers, from the
library of Linda Shogren
Source from luhu.jp