Sun Dried Tomato PestoJan 29 2011 by
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.
- 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
- In a food processor or blender add in the walnut pieces and pulse until they are a sand like consistency.
- 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.
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
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.