Red Hot Tomato Pesto

Cooking Light, MARCH 2001

• Ready In: 15 mins
• Yields: 1 3/4 cups

Ingredients

• 3  tablespoons water
• 1  teaspoon crushed red pepper flakes
• 2  garlic cloves, peeled
• 1 (8 ounce) bottle sun-dried tomatoes packed in oil, undrained
• 2  tablespoons  grated fresh parmesan cheese
• 2  tablespoons  finely chopped walnuts
• 1 (14 1/2ounce) can diced tomatoes, drained

Directions

1. Combine water and pepper in a small bowl or custard cup. Cover with plastic wrap; vent. Microwave at high 45 seconds or until mixture boils. Cool completely.
2. Drain mixture through a sieve over a small bowl, reserving liquid; discard pepper.
3. Drop the garlic cloves through the food chute with food processor on, and process until minced.
4. Add the sun-dried tomatoes, and pulse until minced, scraping sides of bowl occasionally.
5. Place the tomato mixture in a medium bowl. Stir in the reserved water, cheese, nuts, and canned tomatoes.