pasta: yellow sundried pesto

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let this one age a day before tossing it with pasta and/or vegetables

 

 

* Exported from MasterCook *

 

Yellow Sun Dried Tomato Pesto

 

Recipe By :Hanneman 2001-10

Serving Size : 16 Preparation Time :0:00

Categories : Ingredients

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

PESTO SAUCE:

1/2 cup Diced sun-dried tomatoes -- softened

2 tablespoons Sherry wine vinegar -- (with tarragon or not)

2 tablespoons fresh orange juice

1/4 cup fresh basil -- or less

2 tablespoons Olive oil

pinch salt and pepper

water

 

 

Process the tomatoes with vinegar and juice. Add the basil; process. Add oil in

stream while blade is spinning. Add cold water if needed to thin the sauce.

Season to taste. Store in refrigerator.

 

TIP - Soften the tomatoes in a small amount of hot water. Reserve the water and

use to thin the sauce if needed.

 

POINTS: 1 point for 2 to 3 tsp.

 

Yield:

" 3/4 cup "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 21 Calories; 2g Fat (71.9% calories from

fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 35mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates.

 

NOTES : Tasty sauce. Try it on vegetables tossed with pasta. Asparagus, green

beans and broccoli tossed with penne or rotelle. The sauce tastes better the day

after it is made.

 

Nutr. Assoc. : 0 1447 5458 0 0 0 0 0 0

 

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