Red-Hot Tomato Pesto


  • 2 tablespoons finely chopped walnuts
  • 1 teaspoon crushed red pepper
  • 3 tablespoons water
  • 2 garlic cloves, peeled
  • 1 (14.5-ounce) can diced tomatoes, drained
  • 1 (8-ounce) bottle oil-packed sun-dried tomato halves, undrained
  • 2 tablespoons grated fresh Parmesan cheese

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. Drain mixture through a sieve over a small bowl, reserving liquid; discard pepper.Drop the garlic cloves through the food chute with food p...

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