Sun Dried Tomato Pesto (no nuts) Jenny Crocker reviews online

Sun Dried Tomato Pesto (no nuts)


Jenny Crocker

This is my version of red pesto. It's really good with pasta or spread on a crusty bread.

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Edition Details

Author

Jenny Crocker

Cooking method

Place sun-dried tomatoes in a small pot and cover with water; bring to a boil. Remove from heat and let tomatoes soften, about 10 minutes. Drain.
Blend tomatoes, basil, Parmesan cheese, garlic, and salt in a blender until mixed. Slowly add olive oil, about 1/4 cup at a time; blend until smooth.

Number of persons

8

Full cooking time

10 m

Time for preparing

20 m

Calories

204

Fats

20.8 g

Carbohydrate

4.2g

Protein

1.6 g

Cholesterol

1 mg

Sodium

452 mg

Ingredients Sun Dried Tomato Pesto (no nuts)

1 teaspoon salt
1 tablespoon minced garlic
3/4 cup olive oil
1 cup sun-dried tomatoes
2 tablespoons shredded Parmesan cheese
1/2 cup fresh basil

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