Sun-dried Tomato Pesto Recipe By :Alan Barasch Serving Size : 10 Preparation Time :0:15 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces sun-dried tomatoes, oil-packed 1 tablespoon olive oil -- reserve juice 12 each olives, large 6 cloves garlic cloves 1 cup pine nuts (pignolia) Combine all ingredients in a food processor Grind until still peebly but smooth Place in bowl. May be kept at room temperature for a couple hours Description: "A quick addition to pasta or spread on crusty bread" Yield: "3 cups" Start to Finish Time: "0:15" Ratings : Easy 1 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 171 Calories; 14g Fat (65.8% calories from fat); 5g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 137mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 More great recipes at http://food.barasch.com