Baked Potatoes With Sun Dried Tomato Pesto Recipe

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   8 SERVINGS DAIRY-FREE

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   Preheat oven to 450 F. Coat baking pan with extra virgin olive oil cooking spray, and spray or possibly brush potatoes with extra virgin olive oil.

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   Bake potatoes till render, 20 to 30 min; allow to cold.

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   If potatoes are large, cut in half or possibly in thick slices before baking.

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   In medium bowl, pour very warm or possibly boiling water over tomatoes and let stand till softened, about 15 min.

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   With slotted spoon, remove tomatoes; reserve water.

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   In food processor or possibly blender, puree tomatoes, pine nuts, garlic and basil.

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   Gradually pour in oil and 1/4 c. reserved tomato water.

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   Add in more for a thinner pesto.

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    Add in lemon juice and season with salt and pepper.

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    If not already halved, cut potatoes in half (or possibly into thick slices if large).

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    Using a tsp., scoop out some potato to create a cavity for the pesto.

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    Fill with about 1 tsp.

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    of pesto; place on serving plate and sprinkle with parsley or possibly basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.