Recipe courtesy of Drew Nieporent
Sundried Tomato Pesto
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 103
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 14
- Dietary Fiber
- 4
- Sugar
- 9
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 95
Ingredients
1 1/2 pounds vine ripe tomatoes
1/2 teaspoon garlic, roasted
2 teaspoons extra virgin olive oil
1/2 teaspoon fresh oregano
5 to 7 leaves fresh basil
Dash salt
Directions
- Cut the tomatoes in half and lay face up on a sheetpan prepared with olive oil. Sprinkle the tomatoes with olive oil, salt and pepper. Let dry in a 200 degree oven for 4 to 5 hours. Tomatoes will not dry out completely. Put the tomatoes, garlic, olive oil, oregano, basil, and salt in a blender or food processor.
- Process until the mixture is rough-textured, not completely smooth