Sun-Dried Tomato Pesto with Golden Raisins

I would love to take credit for this idea but it isn’t mine. This is my adaptation of a recipe that our chef friend Ian makes. Only his version uses olive oil and wine. I made some changes to make this healthier but kept the big bold flavor. His version is lighter in color so I think he uses more golden raisins proportionally. But the flavor of this is really good so I don’t know how much I am going to change the ratio of tomato to raisin. Here is what I did.


Sun-Dried Tomato Pesto with Golden Raisins
makes 15 servings - they are intentionally small due to the intense flavor

Ingredients:

¼ cup sun-dried tomatoes, rehydrated in warm water and drained
1/3 cup golden raisins
1 clove garlic, peeled and finely minced
1/2 tablespoon Chianti wine vinegar (Sherry vinegar or balsamic would also work here)
½ tablespoon fresh rosemary, finely minced
salt and pepper, to taste

Directions:

Toss everything in your food processor and pulse to combine. Add salt and pepper to taste. Refrigerate in a sealed container until needed.

Nutritional Information:

Amount Per Serving
Calories - 12.52
Calories From Fat (3%) - 0.38

Total Fat - 0.05g
Saturated Fat - 0.01g
Cholesterol - 0mg
Sodium - 19.33mg
Potassium - 56.26mg
Total Carbohydrates - 3.14g
Fiber - 0.25g
Sugar - 2.25g
Protein - 0.25g

Comments:

This is one of the few recipes that have gotten an immediate two thumbs up from the husband. He loves this stuff. This pesto has a huge flavor. If you like big bold flavored food you will love this. But I warn you it is a flavor rush. It also has a sweet and sour aspect to it. It is alternately sweet from the raisins and tomatoes but with a hint of acid from the vinegar.

Unrelated Note:

This is going to be my last post tonight. I need to wind down and relax. Tomorrow will be another extremely hectic day at my house. I may not be able to post anything until much later in the day. I will be back as soon as I can.