Dried Tomato Pesto
Recipe from Better Homes and Gardens

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


Dried Tomato Pesto

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Servings: Makes three
Total Time: 10 mins
Related Categories: Garlic, Garlic Sauce, Italian Sauce, Pasta Sauce, Pesto Sauce, Pesto Sauce, Tomato Sauce, Vegetarian Tomato
 
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Ingredients
  • 3/4  cup
    oil-packed dried tomatoes (about 3/4 of a 7-ounce jar)
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  •  
    Olive oil
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  • 8 
    cloves garlic, chopped
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  • 1/4  cup
    pine nuts or slivered almonds
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  • 1/4  cup
    snipped fresh basil or 1 tablespoon dried basil, crushed
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  • 1/2  teaspoon
    salt
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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.

Make-Ahead Tip
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.
Nutrition information
Calories 86, Total Fat 9 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 81 mg, Carbohydrate 2 g, Fiber 0 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 9%, Calcium 0%, Iron 1%. Percent Daily Values are based on a 2,000 calorie diet
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