email this pageIngredients
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 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
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
Recipe courtesy of Jill DeBona, "Relish a New Ingredient," April 2007.
Per (2-tablespoon) serving: 180 calories, 17g fat, 3g prot., 5g carbs., 1g fiber, 150mg sodium.
