Sun Dried Tomato And Artichoke Pesto Recipe

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Servings: 1

Ingredients

Cost per recipe $0.77 view details
  • 1 jar (6-ounce) marinated artichoke hearts, liquid removed (I prefer Cara Mia)
  • 1/3 c. Dry tomatoes, rehydrated in boiling water & liquid removed (reserve soaking water)
  • 1 1/2 Tbsp. Grated Parmiagano Reggiano
  • 1 1/2 Tbsp. Grated Pecorino Romano
  • 2 Tbsp. Mixed Fresh Minced Herbs (Basil, Parsley, Thyme)
  • 1 Tbsp. Extra Virgin Extra virgin olive oil
  • 2 x Cloves Garlic
  • 1 sm -med sweet red bell pepper, roasted, peeled & seeded
  • 1 tsp Balsamic Vinegar (I like Fini) (up to 2)
  • 1/3 c. Toasted Pignoli, Walnuts or possibly Cashews
  •     Black Pepper, freshly grnd, to taste

Directions

  1. Combine all ingredients EXCEPT reserved marinade from artichoke hearts & extra virgin olive oil in food processor. Blend till paste forms. Drizzle in slowly w/machine running sufficient artichoke marinade & extra virgin olive oil till pesto is of the right consistency. When dressing pasta w/pesto use reserved dry tomato water instead of pasta water if needed to thin consistency.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 97g
Calories 344  
Calories from Fat 323 94%
Total Fat 36.65g 46%
Saturated Fat 16.47g 66%
Trans Fat 0.0g  
Cholesterol 61mg 20%
Sodium 168mg 7%
Potassium 141mg 4%
Total Carbs 4.42g 1%
Dietary Fiber 0.7g 2%
Sugars 2.05g 1%
Protein 1.0g 2%
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