| | Dried Tomato Pesto This sauce is great chilled as a dip for raw vegetables, steamed shrimp or serve it hot, tossed with pasta! 1/2 cup of dried tomatoes
1 cup of ready to serve vegetable broth, divided
1/2 cup of fresh basil leaves
1 clove garlic
1/4 cup of grated reduced fat Parmesan cheese
2 tablespoons of pine nuts
1 tablespoon of olive oil
1/4 teaspoon of salt
1/4 teaspoon of ground white pepper
1 teaspoon of cornstarch |
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Combine the tomatoes and 1/2 cup of vegetable broth in a small saucepan, and bring the mixture to a boil. Remove from the heat, let it stand for 10 minutes. Position knife blade in food processor bowl, add the tomato mixture, fresh basil and the next 6 ingredients. Process until smooth, stopping twice to scrape down sides. Set the tomato mixture aside. Combine the remaining 1/2 cup of broth and cornstarch in a saucepan, bring to a boil over medium heat, stirring constantly. Cook the mixture for 1 minute, stirring constantly, Stir in the tomato mixture. Refrigerate up to 3 days or freeze up to 3 months. Makes 1 cup Italian Cookbooks |
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