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Sun-dried Tomato Pesto Recipe

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tomato , pesto , garlic , cloves , tomatoes

Jill DeBona of Nashville, Tenn., uses oil-packed sun-dried tomatoes, in this gutsy dip. If you’re using bagged dried tomatoes, or Boggy Creek Farm’s smoked tomatoes, hydrate them first, then proceed with recipe.

Ingredients

6 garlic cloves, minced
1 cup sun-dried tomatoes
½ cup pistachios
1/4 cup chopped basil
1/4 teaspoon salt
Coarsely ground black pepper.
3/4 cup extra-virgin olive oil
1/2 cup grated Parmesan

Instructions

1. Place garlic in blender or food processor; pulse until chopped. Add tomatoes, pistachios, basil, salt and pepper; process until coarsely chopped. Gradually add oil and process until combined but not pureed. Stir in cheese. Store covered in refrigerator up to 1 month. Yield 1 ½ cups.

Recipe courtesy of Jill DeBona, "Relish a New Ingredient," April 2007.

Nutritional Information

Per (2-tablespoon) serving: 180 calories, 17g fat, 3g prot., 5g carbs., 1g fiber, 150mg sodium.