Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------SOUTHERN LIVING 1994 ANNUAL---------------------
1/2 c Dried tomatoes
1 c Ready-to-serve vegetable
Broth -- divided
1/2 c Fresh basil leaves
1 Clove garlic
1/4 c Grated reduced-fat
Parmesan cheese
2 tb Pine nuts
1 tb Olive oil
1/4 ts Salt
1/4 ts Ground white pepper
1 ts Cornstarch

Use this sauce chilled as a dip for raw vegetables or steamed shrimp,
or serve it hot, tossed with pasta.

*Combine tomatoes and 1/2 cup vegetable broth in a small saucepan, and
bring mixture to a boil. Remove from heat; let stand 10 minutes.

*Position knife blade in food processor bowl; add tomato mixture,
fresh basil, and next 6 ingredients.

Process until smooth, stopping twice to scrape down sides. Set tomato
mixture aside.

*Combine remaining 1/2 cup broth and cornstarch in a saucepan; bring
to a boil over medium heat, stirring constantly. Cook mixture 1
minute, stirring constantly. Stir in tomato mixture. Refrigerate up
to 3 days or freeze up to 3 months.

*Per serving: Calories 106 (62% from fat); fat 7.9g (1.8g sat);
cholesterol 4mg; sodium 390mg; carbohydrate 6.5g; fiber 1g; protein
4.6g mm Norma Wrenn

Recipe By :

From: Dan Klepach Date: 06-16-95 (164) Fido: Home
Co

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