SUN-DRIED TOMATO PESTO
The best sun-dried tomato pesto.
Provided by MRS. CINDY SCHMIDT
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 20m
Yield 40
Number Of Ingredients 13
Steps:
- Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
- In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.
Nutrition Facts : Calories 44.1 calories, Carbohydrate 2.4 g, Cholesterol 0.9 mg, Fat 3.5 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 80.5 mg, Sugar 1.4 g
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- Place the lid back on and with the food processor running, drizzle in the olive oil. Then drizzle in the water, starting with 2 tablespoons and adding more if you need it. Scrape down the sides a few times and process again until smooth.
- Transfer to a glass container and store in the fridge for up 5 days or the freezer for up to 6 months.
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- Rinse your tomatoes well, then soak them in boiling water for about 30 mins, until they soften. Do not throw anyway soaking water as you'll need it to loosen the mixture.
- Put tomatoes, basil, walnuts and nutritional yeast (if using) into a food processor. Start adding olive oil as you process the mixture. Add ¼-½ cup of tomatoes soaking liquid to achieve desired consistency.
- Season your pesto with salt, sugar, garlic and pepper. Put into a jar and pop into the fridge if not using straight away.
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