In a medium bowl, cover the sun-dried tomatoes with boiling water. Let stand until softened, from 3 to 30 minutes, depending on the dryness of the tomatoes. Drain well, and transfer to a food processor fitted with the metal blade or to a blender.
Add the olives, garlic, rosemary, thyme, and red pepper and process until chopped. With the machine running, gradually add the chicken stock, scraping down the sides of the container as needed, and process until smooth.
The pesto may be refrigerated, tightly covered, for 2 days, or frozen (in recipe-sized amounts, of course) for 6 months.
Use to sauce cooked pasta (reserve ½ cup of the cooking water per six servings and add to the pesto before combining with pasta), or in recipes.
library of Linda Shogren
Your Sun-Dried Tomato Pesto, Low-Fat is ready. Happy cooking!
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