Red Pepper Pesto

Yield: Makes 2 servings

Ingredients

3 ounces sun-dried tomatoes (not oil packed)

1-1/3 cups sweet red peppers, roasted and chopped

1/2 cup Kalamata olives, pitted and chopped

2/3 cup parsley, chopped, or 1/3 cup parsley and 1/3 cup spinach

3 cloves garlic, minced

3 tablespoons olive oil

1 teaspoon balsamic vinegar

salt to taste

freshly ground pepper to taste

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Nutrition Facts

Yield: Makes 2 servings

Approximate Nutrient Content per serving:

Calories: 459

Calories From Fat: 387

Total Fat: 43g

Cholesterol: 0

Sodium: 1278mg

Total Carbohydrates: 17g

Protein: 5g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Put the sun-dried tomatoes into a bowl and pour boiling water over them just to cover. Leave them to soak for 20-30 minutes.

If using canned peppers, rinse and drain them well, blot them on paper towels, then chop them finely. Combine peppers with olives, parsley and garlic.

Drain the sun-dried tomatoes, reserving the water, and press them gently in a colander. Pulse them in a food processor until they are finely chopped. (Don't use the food processor for the other ingredients, as it can too easily turn them into mush, and you want to keep a little texture in this spread.)

Add the olive oil and vinegar to the tomatoes in the food processor. Pulse again, scraping down as needed, until no large chunks of tomato are left. Combine the tomato mixture with the other ingredients, mix well and season to taste with salt and pepper.

Note: If the pesto is too thick, moisten it with a few drops of the reserved tomato water until it has the desired consistency. The texture should be somewhere between thick pesto and soft pate.

Please note that some ingredients and brands may not be available in every store.

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