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Sundried Tomato Pesto

Sauce / dressing

Contributed by: BMC Teaching Kitchen

Sundried Tomato Pesto

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This recipe was inspired by a delicious, sundried tomato pesto at Dave’s Fresh Pasta in Somerville, MA. The rich umami flavor of sundried tomatoes plus the earthy cheese and fresh basil make this recipe really pop with flavor. Fresh garlic elevates this dish with that punch and spiciness that only fresh garlic gives, but feel free to use pre-minced if needed. This is a delicious sauce for pasta, or spread onto a piece of toasted bread (such as a baguette).

Serves:
4 servings
Total Time:
15 minutes
Prep Time:
15 minutes
Cook Time:
0 minutes

Ingredients


Sundried_Tomatoes - 1 (10oz) jar of sundried tomatoes, including the oil Garlic - 1 large clove Basil - 5 fresh basil leaves or ½ teaspoon dried basil Parmesan - ¼ cup ground parmesan cheese OR nutritional Yeast* Black_Pepper - to taste

Instructions

Step 1
Add the tomatoes in oil and garlic to a food processor. Purée until a paste is formed.
Step 2
Add the basil and pulse until the basil leaves are finely chopped.
Step 3
Transfer the mixture to a bowl, and stir in the cheese and black pepper to taste.

Notes

Nutritional yeast is an ingredient made from a single-celled organism, Saccharomyces Cerevisiae, which is grown on molasses and then harvested, washed, and dried. It has a a cheesy, salty taste while being quite low in sodium and calories. Oftentimes it is sold  in a fortified form, so it contains high levels of B vitamins including niacin , B12, riboflavin, folate and B6. It also contains a small amount of fiber and protein.

Nutrition Information

Calories:
193 Calories
Fat:
6
Saturated Fat:
1
Carbohydrates:
Net Carb: 24
Dietary Fiber:
4
Protein:
7
Sodium:
530

Dietary Restrictions

Vegetarian