Sun-Dried Tomato Pesto - 5g Carbs, 1g Fiber
From: Eating Well August/September 2005
In the '70s, with the advent of New American cooking, sun-dried
tomato pesto became something of a cliché-and was summarily forgotten
on the culinary landscape. It's well worth a revival, especially when
you cut down the fat and add a little vinegar for a nice spike.
Nutrition Profile - -
Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat
| Heart healthy | Healthy weight
Makes: About 1 cup
Active Time: 20 minutes
Total Time: 1 hour
2 heads garlic
12 sun-dried tomato halves, (2oz) (see Note)
2 cups boiling water
1/4 cup grated Asiago cheese
2 tsp packed fresh oregano leaves OR 1/2 tsp dried
2 Tbsp extra-virgin olive oil
1 tsp red-wine vinegar
1/4 tsp crushed red pepper
1/4 tsp salt
1. Preheat oven to 400 degrees F.
2. Slice the top quarter off each head of garlic, exposing the inner
cloves. Wrap in foil and roast until soft, about 45 minutes. Open the
foil packet and let stand until cool enough to handle.
3. Meanwhile, place sun-dried tomatoes in a medium bowl. Cover with
boiling water and let soak until soft, about 20 minutes. Using a
slotted spoon, transfer the tomatoes to a food processor or large
blender. Add 6 tablespoons of the soaking liquid, cheese, oregano,
oil, vinegar, red pepper and salt. Squeeze in the roasted garlic.
Pulse a few times, then process until smooth, or to the desired
consistency, scraping down the sides occasionally.
Note: Buy dry sun-dried tomatoes, usually found in the produce
section, not the ones jarred in oil. Look for soft, pliable
wedges: avoid those that are desiccated, brittle or tarnished brown.
Makes: About 1 cup
Serving Size: 2 Tbsp
Nutrition per Serving:
60 Calories, 4g Fat, 1g Sat, 3g Mono, 2mg Cholesterol, 1g Protein,
5g Carbs, 1g Fiber, 159mg Sodium, 142 mg Potassium
Exchanges: 1/2 vegetable, 1 fat
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