Sun-Dried Tomato & Serrano Chile Pesto
Recipe: #22287
December 28, 2015
Categories: Tomato, Carribbean, Gluten-Free, No Eggs, Vegan, Vegetarian, Kosher Dairy, more
"Recipe source: The Turtle Bay Cookbook Makes 4 cups - can be stored in the refrigerator for up to one week."
Original is 20 servings
Ingredients
Nutritional
- Serving Size: 1 (46.8 g)
- Calories 89.9
- Total Fat - 8.3 g
- Saturated Fat - 1.3 g
- Cholesterol - 1.6 mg
- Sodium - 42.6 mg
- Total Carbohydrate - 2.5 g
- Dietary Fiber - 0.9 g
- Sugars - 0.5 g
- Protein - 2.1 g
- Calcium - 41.8 mg
- Iron - 0.3 mg
- Vitamin C - 2.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a nonreactive bowl combine the tomatoes, rice vinegar and water and let soak for 1 hour, drain.
Step 2
Using a food processor or blender add the almonds, basil and tomato mixture; chop.
Step 3
Transfer mixture to a bowl and mix in remaining ingredients (-pepper sauce); stirring to combine.
Step 4
Refrigerate covered for up to one week.
Tips
No special items needed.
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