Semi-dried tomatoes, basil and pecan pesto

Semi-dried tomatoes, basil and pecan pesto

By
From
Zest
Makes
3/4 cup
Prep
10 mins
Photographer
Ian Hofstetter

Ingredients

Quantity Ingredient
1/2 cup low-fat, semi-dried tomatoes, halved
1/2 cup basil leaves
1/4 cup parmesan or pecorino cheese, grated
2 tablespoons pecans, chopped
2 garlic cloves, crushed
1/2 teaspoon chilli, chopped
1/3 cup salt-reduced vegetable stock
1 tablespoon olive oil

Method

  1. Combine the tomatoes, basil, parmesan, pecans, garlic and chilli in a food processor or blender and process until finely chopped.
  2. With the motor running, gradually drizzle in the stock and oil until a paste-like consistency is achieved.
  3. Store, chilled, in airtight container for about 1 week.

Variation

  • For a change in flavour, try using flat-leaf parsley leaves instead of basil and char-grilled capsicum instead of tomatoes.
Tags:
healthy
diet
low
fat. low-fat. low
calorie
low-calorie
skinny
nutritional
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