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Information

Total time: under 15 minutes
Skill level: Easy
Cost: Inexpensive
Yield: 1½ cups
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Notes

This vinaigrette is rich and sweet from the sun-dried tomatoes, so you don’t need to use much of it. To use it like a pesto and make a pasta dish out of it, omit the vinegar, thin it down with more olive oil, and add pine nuts, sautéed zucchini, and chopped fresh basil.

Ingredients

  • 12 marinated sun-dried tomatoes  
  • 1 garlic clove, peeled and minced
  • 1/3 cup balsamic vinegar
  • ½ teaspoon salt
  • A few turns of freshly ground black pepper
  • ½ cup grated Parmesan cheese
  • ¼ cup olive oil

Directions

Toss everything but the olive oil into the bowl of a food processor (or a blender) fitted with a metal blade, and purée to a thick paste.

Continuing to run the machine, add the oil slowly through the feed tube or the lid of the blender. Taste for salt.

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Nutritional Information

Nutrients per serving

35kcal (2%)
25mg (3%)
0mg (1%)
5mcg RAE (0%)
41mg
3mg
1g
1g
0g
1g
2mg (1%)
102mg (4%)
1g (3%)
3g (4%)
0mg (1%)