Sun-Dried Tomato Pesto

Yield: 1 3/4 cups

Fat-free chicken or vegetable broth, boiling 1 1/2 cups
Sun-dried tomatoes 3 oz.
Fresh basil leaves 1/2 cup
Fresh parsley leaves 1/2 cup
Fresh Parmesan cheese, grated 1/4 cup
Pine nuts or walnuts 2 Tbsp.
Garlic 2 cloves
Honey or sugar 1 tsp.
Olive oil 2 Tbsp.
Salt and pepper to taste


  1. Pour boiling broth over tomatoes; let soak for 15 minutes.
  2. In food processor or blender, combine basil, parsley, cheese, pine nuts or walnuts, garlic and honey or sugar. Carefully process until finely chopped.
  3. Add oil and tomatoes with soaking liquid. Process until smooth; season with salt and pepper.
  4. Transfer to medium bowl. Store tightly covered in refrigerator for up to 4 days. Spread over pizza crust as sauce; use as condiment or as thick marinade for grilled chicken, fish, turkey or tofu.

Nutrition per 1 Tbsp. serving: Calories, 27; Fat, 1.6 g (53% calories from fat); Protein, 1.2 g; Cholesterol, 1 mg; Sodium, 39 mg.