INGREDIENTS:8 oz. sun-dried tomatoes
½ quart tomato juice
½ quart water
1 cup virgin olive oil
½ cup garlic
1 cup roasted pine nuts (or roasted macadamia)
1 cup grated Parmesan cheese
salt and pepper to tasteDIRECTIONS:1. Reconstitute the tomatoes by boiling in the juice and the water for one minute (start with cold water). Cool and strain off liquid.
2. In a buffalo chopper, robot coupe or blender, combine the tomatoes, garlic and the oil. Process ingredients until they become a paste. Add the cheese and the nuts, and process being careful not to grind the nuts too much.
3. Adjust the taste, adding salt and pepper if desired.
4. Use the pesto, cold in a salad, or tossed with hot pasta.NUTRITIONAL INFORMATION:Calories 65 (54.9% from fat); Fat 6.1g; Protein 1.6g; Carbohydrates 3.5g; Sodium 130mg; Cholesterol 1mg; Fiber 0.7gSERVINGS:63, 1 oz. portionsFrom:Submitted to FM by Pascal Beaute, executive chef, Kennedy Space Center Visitor Complex