Sun Dried Tomato Pesto

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Many, many years ago I received a jar of Harry & David Sun Dried Tomato Pesto as a gift.  Not being a fan of tomatoes I didn’t hold out much hope that I would like it.  But my Mom convinced me to try it and thank goodness I did.  I LOVED IT!  I use it on sandwiches, with pasta, in spaghetti sauce and as a general dip.  My most favorite way of eating it is on slices of toasted whole wheat baguettes and topped with a sprinkle of parmesan cheese.  These little pesto bruschetta are a perfect appetizer for your holiday party or special get together.

~Sarah

Ingredients:

• 3/4 cup sun dried tomatoes (If packed in oil, drain first.  If dried, place tomatoes in water and rehydrate for about 30 minutes before use.  Drain water before using.)
• 1/4 cup roasted red peppers
• 1/4 cup walnut pieces
• 1 tsp basil
• 1 tsp parsley
• 1 tbsp garlic, minced
• 4 tbsp Extra Virgin Olive Oil or Garlic Gold Oil

Preparation:

1. In a food processor or blender add in the walnut pieces and pulse until they are a sand like consistency.
   

   Pulse walnuts in food processor until they are a sand like consistency

2. Add in the remaining ingredients and pulse until tomatoes and peppers are finely chopped.  If you want a smoother consistency, pulse a few more times.
   

   Finished Pesto

Nutritional Info:

Makes 24 servings.

Serving size 1 tbsp.

Nutrients per serving:  Calories: 33, Cal. from Fat:  26.5, Total Fat: 3g, Sat. Fat: <.5g, Carbs: 1g, Fiber: <.5g, Sugars: .5g, Protein: .5g, Sodium: 40.5mg, Chol: 0mg

Notes:

Store your pesto in an airtight container in the fridge.  Your pesto will keep for about a week.

My kids actually love this pesto.  I make mini pizzas for them – just substitute traditional pizza sauce for the pesto and spread onto pizza dough or sliced bagettes.   Sprinkle cheese on top and bake at 400 degrees for about 8-10 minutes or until cheese is golden brown.