Recipe for Yellow Sun Dried Tomato Pesto 1 
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Yield:
16
Ingredients:
Amount Ingredient
PESTO SAUCE: ----------------
1/2 cup Diced sun-dried tomatoes softened
2 tbl Sherry wine vinegar (with tarragon or not)
2 tbl fresh orange juice
1/4 cup fresh basil or less
2 tbl Olive oil
pinch salt and pepper
Instructions:
Instructions: Process the tomatoes with vinegar and juice. Add the basil; process. Add oil in stream while blade is spinning. Add cold water if needed to thin the sauce. Season to taste. Store in refrigerator.

TIP - Soften the tomatoes in a small amount of hot water. Reserve the water and use to thin the sauce if needed.

POINTS: 1 per 3 tsp.

Yield: 3/4 cup

NOTES : Tasty sauce. Try it on vegetables tossed with pasta. Asparagus, green beans and broccoli tossed with penne or rotelle. Thin with more juice and splash on a salad. The sauce tastes better the day after it is made.

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