This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Stop and smell the garlic! That's all you have to do."
-William Shatner, Actor
I do love pestos, but this sun dried tomato version is especially delicious. The rich, sweet flavor of the sun dried tomatoes is balanced perfectly by the garlic and parmesan.
Servings: 8 | Serving size: 2 tablespoons
Cooking Time: 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe keeps about 3 - 4 days in the refrigerator tightly sealed. This recipe freezes fairly well.
|2 ounces||sun dried tomatoes|
|2 Tbsp||dried pumpkin seeds (pepitas)|
|2 cloves||garlic (minced)|
|1 ounce||Parmigiano-Reggiano (grated)|
|1 Tbsp||white wine vinegar|
|2 Tbsp||extra virgin olive oil|
Place the water in a small sauce pan over high heat. When the water boils turn off the heat and add the tomatoes.
Let the tomatoes steep for 20 minutes and drain the liquid. Reserve the liquid.
Place the tomatoes in a blender with the pumpkin seeds, garlic, parmesan, parsley, lemon juice, vinegar and olive oil. Add 1/2 cup of the reserved liquid.
Puree until smooth. Chill until ready to serve.
Serving size: 2 tablespoons
|Calories 80||Calories from Fat 50|
|% Daily Value|
|Total Fat 5g||8%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 5g||1%|
|Dietary Fiber 1g||4%|
|Vitamin A 13%||Vitamin C 23%|
|Calcium 7%||Iron 9%|
|Vitamin K 129 mcg||Potassium 315 mg|
|Magnesium 33 mg|