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This robust pesto sauce is extremely versatile. Simply add a little more liquid to it and it makes a great sauce for pasta or polenta. You also can roast the garlic, which would add a rich and slightly sweet flavor.
In heat-proof bowl, combine tomatoes and boiling water. Let stand until tomatoes soften, about 15 minutes. Drain tomatoes, reserving 1 cup of soaking liquid. Chop tomatoes.
In medium skillet, heat 1/2 tablespoon oil over medium-high heat. Add garlic and cook, stirring often, until fragrant, about 1 minute. Remove from heat.
In food processor, combine tomatoes and reserved soaking liquid, pine nuts, basil, parsley, remaining 1/4 cup olive oil and sautéed garlic and process until smooth. Transfer mixture to serving bowl.
- Calories 70
- Carbohydrate Content 3 g
- Cholesterol Content 0 mg
- Fat Content 6 g
- Fiber Content 1 g
- Protein Content 2 g
- Saturated Fat Content 1 g
- Sodium Content 72 mg
- Sugar Content 0 g