Dried Tomato Pesto

This pesto is flavored with dried tomatoes and basil. To create new flavors, try using different herbs, such as parsley or cilantro.

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  • Makes: 3 servings
  • Serving Size: 1/3 cup
  • Start to Finish: 10 mins

Dried Tomato Pesto

Directions

  1. Drain tomatoes, reserving oil. Add olive oil to equal 1/2 cup; set aside.
  2. Combine the drained tomatoes, garlic, pine nuts, basil, and salt in a food processor bowl or blender container. Cover and process or blend until finely chopped. With machine running, gradually add the 1/2 cup oil, processing or blending until almost smooth and stopping to scrape down sides of processor bowl as needed. Divide pesto into thirds. Use a third for Rigatoni with Eggplant and refrigerate or freeze the remaining 2 portions. Makes three (1/3-cup) portions or sixteen 1-tablespoon servings.

From the Test Kitchen

Prepare as directed. Divide mixture among 3 freezer containers. Seal and refrigerate up to 3 days or freeze for up to 1 month. Thaw before using.

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Nutrition Facts (Dried Tomato Pesto)

  • Per serving:
  • 86 kcal ,
  • 9 g fat
  • (1 g sat. fat ,
  • 0 mg chol. ,
  • 81 mg sodium ,
  • 2 g carb. ,
  • 0 g fiber ,
  • 1 g pro.
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