This vibrant, low-fat sun-dried tomato pesto offers a robust, savory alternative to traditional oil-based sauces. By using chicken stock instead of olive oil, you achieve a smooth, luxurious texture without the heavy calories. The deep, tangy sweetness of the sun-dried tomatoes is perfectly balanced by the briny punch of black olives and the aromatic freshness of rosemary and thyme. A hint of crushed red pepper adds a gentle warmth that lingers on the palate. This versatile sauce is incredibly quick to prepare, requiring no cooking other than softening the tomatoes. It&# 226;ÂÂs an excellent choice for tossing with pasta, spreading on bruschetta, or using as a flavorful marinara base for pizzas. The bright, herbaceous notes make it perfect for light summer meals or as a sophisticated condiment for grilled vegetables and lean proteins.
Sun-Dried Tomato Pesto, Low-Fat
Description
This vibrant, low-fat sun-dried tomato pesto offers a robust, savory alternative to traditional oil-based sauces. By using chicken stock instead of olive oil, you achieve a smooth, luxurious texture without the heavy calories. The deep, tangy sweetness of the sun-dried tomatoes is perfectly balanced by the briny punch of black olives and the aromatic freshness of rosemary and thyme. A hint of crushed red pepper adds a gentle warmth that lingers on the palate. This versatile sauce is incredibly quick to prepare, requiring no cooking other than softening the tomatoes. It&# 226;ÂÂs an excellent choice for tossing with pasta, spreading on bruschetta, or using as a flavorful marinara base for pizzas. The bright, herbaceous notes make it perfect for light summer meals or as a sophisticated condiment for grilled vegetables and lean proteins.Ingredients
Directions
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Place sun-dried tomatoes in a medium bowl and cover with boiling water.
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Let stand until softened, approximately 10 to 15 minutes.
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Drain tomatoes well, reserving the soaking liquid if desired for extra flavor.
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Transfer softened tomatoes to a food processor fitted with the metal blade or to a blender.
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Add black olives, garlic, rosemary, thyme, and crushed red pepper.
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Process until ingredients are finely chopped.
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With the machine running, gradually pour in the chicken stock.
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Scrape down the sides of the container as needed and process until smooth.
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Taste and adjust seasoning with salt and pepper if necessary.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 72.0kcal
- % Daily Value *
- Total Fat 0.8g2%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 20.0mg1%
- Total Carbohydrate 15.6g6%
- Dietary Fiber 4.8g20%
- Sugars 10.4g
- Protein 3.6g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: The pesto may be refrigerated, tightly covered, for up to 2 days. For longer storage, freeze in recipe-sized amounts for up to 6 months. Thaw overnight in the refrigerator before use.
Variations: For a vegan version, substitute vegetable broth for the chicken stock. You can also add a tablespoon of nutritional yeast for a cheesy flavor without the dairy.
Tips: If the pesto is too thick, add more stock one tablespoon at a time. If it is too thin, let it sit for a few minutes to allow the ingredients to absorb some moisture or add a few more olives.
Serving Suggestions: Use to sauce cooked pasta, toss with roasted vegetables, or spread on grilled bread for a quick appetizer.
