01 09 10 Tweet Dietitians Eat Chocolate Too: Sun Tanned Tomato Pesto

Tuesday, June 25, 2013

Sun Tanned Tomato Pesto


Nothing beats a large container of a multi-purpose dip, Self magazine, and the latest Netflix as you can see from the photo.  I was inspired by my all-time favorite food blog, Thug Kitchen.  As always, if you are offended by profanity, don't check out Thug Kitchen.  After you're re-evaluated a few things and realized that the F bomb isn't terrible if someone else is saying it, please proceed to check out the site for the Summer Tempeh Sammie.  

I decided to put my own spin on the sun dried tomato pesto.
Slice and leave them alone in the oven, they'll char a little bit, this is a good thing.
Not  you out in the sun with baby oil 

What you need:
1/2 to 1 can of white kidney beans (or chickpeas)
4 Roma tomatoes (or whatever you have around) sliced and roasted at 400 degrees for 30 minutes.
2 TBS oil (olive, coconut, whatever)
2 tsp soy sauce, 2 tsp vinegar (I used balsamic and apple cider)
fresh herbs, I had thyme left over from my Fresh Bag order last week. 
1/4 cup water

In a food processor or blender, dump everything in and blitz.  It's really not terribly complicated and you can basically use whatever you have around.  

Per 1/4 cup: 60 excited Calories, 2 g protein.

Regular Pesto: 200 tight jeans Calories :(

Nothing tastes as good as skinny feels.  Kate Moss