Tomato-Walnut Pesto on Linguine Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
1/2 cup sun-dried tomatoes (not packed in oil)
1/2 cup boiling water
12 ounces uncooked linguine
2 cups loosely packed basil leaves
1/4 cup grated Parmesan cheese
1 garlic clove, peeled
1/3 cup reduced-sodium chicken broth
1/4 cup chopped walnuts, toasted
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons olive oil
Instructions
Place the tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes. Meanwhile, cook linguine according to package directions.
Place the basil, Parmesan cheese and garlic in a food processor; cover and pulse until chopped. Add the tomatoes with liquid, broth, walnuts, salt and pepper; cover and process until blended. While processing, gradually add oil in a steady stream.
Drain linguine; toss with pesto. Serve immediately.
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