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Sun-Dried Tomato Pesto -- e-w

Source of Recipe

"America's Everyday Diabetes Cookbook"
Sun-Dried Tomato Pesto -- e-w
Yield: Makes about 3/4 cup

- 1/2 cup sun-dried tomatoes
- 1/2 cup lightly packed fresh basil
- 1/2 cup lightly packed fresh parsley
- 1 large clove garlic
- 1/3 cup vegetable stock
- 2 tablespoons olive oil
- 1/3 cup freshly grated Parmesan cheese
- 1/2 teaspoon freshly ground black pepper

In a bowl, cover sun-dried tomatoes with boiling water; let stand for 10 minutes or until softened. Drain and pat dry; chop coarsely.

In a food processor, combine rehydrated tomatoes, basil, parsley and garlic. With motor running, add stock and oil in a stream. Stir in Parmesan cheese and pepper.

1/3 of recipe equals: Calories: 170, Fat: 13 g, Carbohydrate: 8 g, Fiber: 0 g, Protein: 7 g, Sodium: 465 mg, Cholesterol: 9 mg +++EXC: 2 Vegetables, 1/2 Protein, 2 Fat +++WWP: 4