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Red Hot Tomato Pesto
Source: dLife

A chunky sun-dried tomato/ walnut pesto with the fire of red pepper.

Prep Time: 10 minutes
Cook Time: 1 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 22 servings
Amount Per Serving
Calories 24.6
Total Carbs 2.2 g
Dietary Fiber 0.5 g
Sugars 0.5 g
Total Fat 1.5 g
Saturated Fat 0.2 g
Unsaturated Fat 0.4 g
Potassium 90.4 mg
Protein 0.8 g
Sodium 33.3 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Add water and red pepper to a small bowl. Wrap with plastic wrap and cut a hole to let out steam. Microwave on high for 45 seconds or until liquid boils. Let cool fully. Strain mixture through a fine chinois, saving liquid and throwing away any solids.
  2. Using a food process or blender, pulse garlic until finely chopped. Blend in sun-dried tomatoes until finely chopped. Spoon the mixture into a bowl and mix in red pepper water, cheese, walnuts, and diced tomatoes.

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