Sun-Dried Tomato Pesto

Ingredients:

• 1 cup basil, packed
• 8.5 oz. sun-dried tomatoes packed in oil, rinsed and drained
• 1 tbsp. garlic, chopped
• 1/3 cup Parmesan cheese
• salt
• freshly ground black pepper

Makes 1 cup, 16 Servings (1 tablespoon per serving)

1. Heat a small pot of water to a boil. While you water for the water to boil, set up an ice bath in a medium-sized bowl. Fill the bowl three-quarters of the way with ice and add just enough water to top the ice.
2. Place basil in boiling water, stir 15 seconds, and remove from water. Place in ice bath to cool. Remove as soon as basil cools.
3. In a food processor with a blade, combine sun-dried tomatoes, garlic, and basil. Pulse to a coarse puree. Pulse in Parmesan cheese. Season with salt and pepper.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the New Sonoma Cookbook. Sun-dried tomatoes are so good so the combinations of sun-dried tomatoes, basil and Parmesan cheese is so delicious. These ingredients literally look like and represent the country of Italy. You can use this condiment on sandwiches, flatbread, pastas, on top of a crostini, and on top of proteins such as chicken, turkey, beef, lamb, fish and even veal. Sun-dried tomatoes burst with flavor and this pesto will wake your taste buds up.