Layered Pesto Potatoes With Sun Dried Tomatoes Recipes

LAYERED SUN-DRIED TOMATO AND BASIL PESTO DIP

Steps:

• Spread whipped cream cheese in serving dish (best if done at room temp).
• Top with pesto, then sun-dried tomatoes.
• Sprinkle with pine nuts.
• Serve with pita chips or crackers. Yum!

SUN-DRIED TOMATO PESTO

Steps:

• Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
• In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.

MASHED POTATOES WITH SUN-DRIED TOMATOES

Steps:

• Place sun-dried tomatoes in small bowl. Pour enough hot water over to cover tomatoes; let stand until softened, about 5 minutes. Drain. Return tomatoes to bowl; stir in 1/4 cup Parmesan and oil.
• Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. Return potatoes to pot. Stir over medium heat until excess moisture evaporates, about 1 minute. Remove from heat. Add milk, half and half, 2 tablespoons butter, salt, nutmeg and pepper to potatoes. Mash until smooth.
• Butter 8x8x2-inch glass baking dish. Spread half of mashed potatoes in prepared dish. Sprinkle sun-dried tomato mixture over. Spread remaining mashed potatoes over. Sprinkle with remaining 1/4 cup Parmesan. Dot with remaining 1 tablespoon butter. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 400°F. Bake potatoes uncovered until heated through and top is golden brown, about 35 minutes (or up to 45 minutes if refrigerated).

LAYERED PESTO POTATOES WITH SUN-DRIED TOMATOES

Steps:

• Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Stir in the garlic and sun-dried tomatoes and cook 1 minute longer; set aside.
• Lightly oil a 3 1/2 -4 quart slow cooker. Arrange one half of the potatoes in the bottom of the insert. Top with half of the onion mixture. Season with salt and pepper and dot with half of the pesto. Top with a layer of the remaining potatoes, the remaining onion mixture, and the remaining pesto and season with salt and pepper. Cover and cook on low for 6 hours, until the potatoes are tender.
• In a small skillet, toast the bread crums in the remaining 1 tablespoons olive oil over medium heat until golden brown. Set aside.
• When ready to serve, top evenly with the bread crumbs.