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    You are in: Home / Recipes / Red Pesto Sauce Recipe
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    Red Pesto Sauce

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    Renee D's Note:

    Great on pasta, yummy on bread, good with spinach...I love this stuff.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Make the sun-dried tomato pesto by pulsing the sun-dried tomatoes, garlic, pepper flakes, olive oil, thyme, and salt in a food processor until it comes together into a textured crumble. Add the walnuts, and pulse a few more timesSet aside.
    2. 2
      Combine 1/2 cup of the hot water in a large mixing bowl along with two-thirds of the sun-dried tomato pesto. Add more hot water if needed to thin the pesto out - it should make a nice chunky sauce. Taste and add more of the pesto if you like - it's really a matter of personal preference at this point.
    3. 3
      Top with the cherry tomatoes.
    4. 4
      *To oven-roast cherry tomatoes: Heat oven to 350F degrees. Cut each tomato in half and arrange in a large oven-proof baking dish. Mix together a big splash of olive oil, a spoonful of brown sugar, and a few pinches of salt. Pour this over the tomatoes. Gently toss them a bit, making sure they all get coated. Arrange tomatoes cut-side up. Place in the oven and bake for 45 mintutes or so, until the tomatoes are shrunken and sweet.

    Ratings & Reviews:

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    Nutritional Facts for Red Pesto Sauce

    Serving Size: 1 (58 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 449.4
     
    Calories from Fat 412
    91%
    Total Fat 45.8 g
    70%
    Saturated Fat 5.9 g
    29%
    Cholesterol 0.0 mg
    0%
    Sodium 398.3 mg
    16%
    Total Carbohydrate 9.7 g
    3%
    Dietary Fiber 2.5 g
    10%
    Sugars 4.9 g
    19%
    Protein 4.1 g
    8%

    The following items or measurements are not included:

    red pepper flakes

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