Recipe by Eating Well
"In the '70s, with the advent of New American cooking, sun-dried tomato pesto became something of a cliche-and was summarily forgotten on the culinary landscape. It's well worth a revival, especially when you cut down the fat and add a little vinegar for a nice spike."
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sun-dried tomato halves (see Note)
grated Asiago cheese
packed fresh oregano leaves
extra-virgin olive oil
crushed red pepper
* Percent Daily Values are based on a 2,000 calorie diet.
Sun-Dried Tomato Pesto
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 82
** Calories from Fat: 42
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