* Exported from MasterCook *
Baked Potatoes With Sun-Dried Tomato Pesto
Recipe By : Vegetarian Times, December 1998, page 122
Serving Size : 8 Preparation Time :0:00
Categories : Sides 3 Points per serving
Amount Measure Ingredient -- Preparation Method
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16 small red potatoes
1 cup sun-dried tomatoes -- not oil packed
2 tablespoons pine nuts -- toasted
2 cloves garlic -- minced
5 fresh basil leaves
2 tablespoons olive oil
1 whole lemon -- juice of (about 1/4 cup)
salt -- to taste
fresh ground pepper -- to taste
2 tablespoons fresh parsley -- chopped for garnish OR
basil -- garnish
Preheat oven to 450º F.
Coat baking pan with olive oil cooking spray, and spray or brush potatoes with olive oil. Bake
potatoes until render, 20 to 30 minutes; allow to cool. If potatoes are large, cut in half or
in thick slices before baking.
In medium bowl, pour very hot or boiling water over tomatoes and let stand until softened,
about 15 minutes. With slotted spoon, remove tomatoes; reserve water. In food processor or
blender, puree tomatoes, pine nuts, garlic and basil. Gradually pour in oil and 1/4 cup
reserved tomato water. Add more for a thinner pesto. Add lemon juice and season with salt and
pepper.
If not already halved, cut potatoes in half (or into thick slices if large). Using a teaspoon,
scoop out some potato to form a cavity for the pesto. Fill with about 1 teaspoon of pesto;
place on serving plate and sprinkle with parsley or basil.
Description:
"3 Points per serving"
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Per serving: 180 Calories (kcal); 5g Total Fat; (22% calories from fat); 5g Protein;
32g Carbohydrate; 0mg Cholesterol; 141mg Sodium
Food Exchanges: 2 Grain Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat;
0 Other Carbohydrates