-IBIS-1.5.0-
rx
recipe
sun-dried tomato pesto
nutrition

definition

sun-dried tomato pesto
great with pasta, omelettes, baked potatoes, crusty whole grain bread, grilled tofu or tempeh

• ingredients:
1 3 oz. package sun dried tomatoes (not oil packed)
1/2 packed cup washed parsley, stems removed
1/2 packed cup washed cilantro, stems removed
3 cloves garlic
4 tbsp. virgin olive oil
3-4 tbsp. rice wine vinegar or lemon juice
20 pitted oil cured olives (Moroccan, Nicoise) (optional)
1/4 cup coarsely shredded Parmesan or Asiago cheese (optional)

• method:
1. Pour 2 cups boiling water over the sun dried tomatoes and allow to soak for 5 minutes or until softened. Drain off the water and squeeze any remaining liquid from the tomatoes. Reserve liquid for soup stock, broth.
2. In a food processor fitted with a steel blade, coarsely process all the ingredients, adding the lemon juice or vinegar to reach the desired consistency. Be careful not to add too much lemon or vinegar or the pesto will be too tart. The pesto should be a coarsely ground, somewhat liquid paste. Take care not to over-process: flakes of parsley, and grains of cheese should remain.

• variations:
1. Experiment with omitting cheese and/or olives; substituting pine nuts or walnuts is a good variation as well.

(Green)


footnotes