There are some foods in life with flavors so intense that one bite makes your eyes widen, your tastebuds tingle, and a smile break out on your face. This all-natural garden fresh pesto extraordinaire is one of those foods. Adding glorious flavor to whatever you put it on, it enhances rice, pizza, pasta, bread, or sandwich wraps. It is low in sodium, low-carbohydrate, and has a healthy amount of vitamins A and C. It truly is a taste of summer!
One recipe makes approximately 2 1/4 cups of fresh pesto
One 6 ounce package (about 2 cups) sun-dried tomatoes, NOT packed in oil
1/4 cup extra virgin olive oil (EVOO)
2 cups (approximately 4 Roma) tomatoes, diced
1/4 cup grated Parmesan-Romano cheese
1/2-1 cup fresh basil leaves (I use one 3/4 ounce organic package)
1 cup fresh baby spinach leaves
1-2 heaping tablespoons minced garlic
1/8 cup chopped walnuts
Juice of one large lemon
1/2 to 1 teaspoon salt or Also Salt™ to taste
black pepper, approximately 10 grinds
3 pinches sugar
Put the sun-dried tomatoes in a big measuring cup, and pour the EVOO over them. Stir it up and let it set while you prepare the other ingredients.
Cook down the fresh tomatoes on the stove (this takes a long time) or, in the microwave, until there is approximately 1 cup. (I cook them for about 20 minutes in the microwave at 1/3 power.) When adding them to the other ingredients, just take the chunks of tomato and leave the liquid.
Dump all ingredients into a food processor, and pulse until desired consistency. Adjust salt, pepper, or any other ingredient to taste.
Enjoy, enjoy, enjoy! 
Nutrition Facts
Serving Size 2 Tablespoons (34 grams)
Amount Per Serving:
Calories 61
Calories from Fat 46
Total Fat 5.1g
Saturated Fat 0.8g
Cholesterol 1mg
Sodium 50mg
Total Carbohydrates 3.6g
Dietary Fiber 0.9g
Sugars 0.5g
Protein 1.4g
Thinlandia Sun-dried Tomato Basil Spinach Pesto also tastes wonderful on rice, with a light sprinkling of Parmesan-Romano cheese.
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