Pesto Rossi - Low Fat Version

[Guest guest]

@@@@@

Pesto Rossi - Low Fat Version

1/2cup sun-dried tomatoes, (not packed in oil)

2 garlic cloves (minced)

1/4 tsp. ground black pepper

1/4 tsp. cayenne powder

1 tsp. sweet chilli garlic sauce, (or some sugar, chilli flakes and garlic)

2 chopped roma tomatoes

1/4 cup almond butter, (or slivered and toasted almonds)

10 cured black olives

1 tbsp. minced fresh rosemary

1 tsp. lime juice

1 tsp. balsamic vinegar

Mrs. Dash salt-free lemon pepper blend (or salt)

 

 

 

 

1. Microwave the chopped tomatoes partly covered for 3 minutes until pulpy.

2. In the bowl of a food processor, combine all the ingredients and process

until the sauce is lightly emulsified but still quite coarse and almost chunky.

 

 

Use olives packed in oil from the deli section of your supermarket whenever

possible for the best flavour.

The local Mediterranean, Arab or Afghan store may carry good quality packed

olives that are not soaked in brine, and are much cheaper than the supermarket

variety.This is the brand we use.

 

Source:jugalbandi.info

Formatted by Chupa Babi: 02.27.08

 

This is a low-calorie version of this wonderful recipe for Pesto Rosso.

We’ve cut the calories by replacing the oil-packed tomatoes with plain dried

tomatoes, and the olive oil with cooked tomatoes.

We’ve replaced the almonds in the recipe with some pure almond butter we had

lying around.

Serve as a dip, slathered on toast, or tossed with pasta.

It’s also a fantastic pizza sauce.

 

-----

 

 

 

 

______________________________\

____

Never miss a thing. Make your home page.

http://www./r/hs