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Low Fat Sun Dried Tomato Pesto
1 1/2 cups. fat-free chicken or vegetable broth, boiling
3 ozs. sun-dried tomatoes
1/2 cup fresh basil leaves
1/2 cup fresh parsley leaves
1/4 cup fresh Parmesan cheese, grated
2 tablespoon pine nuts or walnuts
2 garlic cloves
1 tsp. honey or sugar
2 tablespoon olive oil
salt and pepper to taste
Pour boiling broth over tomatoes; let soak for 15 minutes. In food processor or blender, combine basil, parsley, cheese, pine nuts or walnuts, garlic and honey or sugar. Carefully process until finely chopped.
Add oil and tomatoes with soaking liquid. Process until smooth; season with salt and pepper.
Transfer to medium bowl. Store tightly covered in refrigerator for up to 4 days. Spread over pizza crust as sauce; use as condiment or as thick marinade for grilled chicken, fish, turkey or tofu.
Makes 1 1/3 cups.
Calories per tablespoon 27 Fat 1.6 g Fiber 0.8 g.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
