Pesto And Sun Dried Tomato Bagel Melts Recipes
SUN-DRIED TOMATO PESTO RECIPE
Steps:
- In a food processor add drained sun-dried tomatoes, basil, nuts and garlic, blend until chunky, then add the parmesan cheese, oregano and oil, mix until blended to desired consistency. Spoon into a glass jar, top with the extra olive oil and keep refrigerated. Enjoy!
Nutrition Facts : Calories 1335 kcal, Carbohydrate 65 g, Protein 27 g, Fat 116 g, SaturatedFat 19 g, Cholesterol 22 mg, Sodium 658 mg, Fiber 14 g, Sugar 42 g, ServingSize 1 serving
SUN-DRIED TOMATO PESTO
The best sun-dried tomato pesto.
Provided by MRS. CINDY SCHMIDT
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 20m
Yield 40
Number Of Ingredients 13
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.
Nutrition Facts : Calories 44.1 calories, Carbohydrate 2.4 g, Cholesterol 0.9 mg, Fat 3.5 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 80.5 mg, Sugar 1.4 g
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- In a large bowl or the bowl of a stand mixer fitted with a kneading hook, mix together 1 cup of the flour, sugar, salt and yeast. Add warm water gradually and beat for 2 minutes at medium speed, scraping bowl occasionally. Add another 1/2 cup of flour. Beat at high speed for two minutes, scraping bowl occasionally.
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