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
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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

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