Pesto Sun Dried Tomato Spread 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!

SUN-DRIED TOMATO PESTO

Steps:

• Gather the ingredients.
• Heat an oven to 350 F. Spread out the walnuts on a small baking sheet and toast in the oven until fragrant, about 8 to 10 minutes; let cool completely.
• Pour the reserved sun-dried tomato oil into a liquid measuring cup. Add enough olive oil to the sun-dried tomato oil to make 1/2 cup total.
• Add the walnuts to a food processor and pulse a few times until coarsely chopped.
• Add the sundried tomatoes, oil mixture, basil, Parmesan, garlic, lemon zest, salt, and red pepper flakes (if using).
• Process until the desired consistency is reached, stopping to scrape down the sides once or twice. If needed, add more olive oil in a slow stream (up to 1/4 cup more). If the mixture is too thick, add a tablespoon or two of water to loosen the consistency.
• Taste for seasoning and adjust, if necessary. Use immediately or store in the fridge.

SUN DRIED TOMATO PESTO (NO NUTS)

Steps:

• Place sun-dried tomatoes in a small pot and cover with water; bring to a boil. Remove from heat and let tomatoes soften, about 10 minutes. Drain.
• Blend tomatoes, basil, Parmesan cheese, garlic, and salt in a blender until mixed. Slowly add olive oil, about 1/4 cup at a time; blend until smooth.

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.

SPICY SUN-DRIED TOMATO PESTO

Steps:

• Bring a large pot of salted water to a boil. Boil the pasta until al dente according to the package instructions.
• While the pasta cooks, make the pesto. Add the tomatoes, peppers, hazelnuts, vinegar and chili sauce to the carafe of a food processor. Process until smooth, about 2 minutes. With the machine running, slowly drizzle in the olive oil. Season the mixture with salt and pepper. If the mixture seems too thick, add a splash of pasta water.
• Add the cheese, butter, half of the pesto and a ladleful of pasta water to a large bowl. When the pasta is ready, drain and add it directly to the bowl. Stir together, adding more pesto as desired, or more pasta water to reach the desired consistency. Grate more cheese over the pasta and garnish with basil leaves. Serve immediately.
• Extra pesto, placed in an airtight container and topped with a layer of olive oil, will keep in the refrigerator up to 2 weeks.

GOAT CHEESE, SUN-DRIED TOMATO, AND PESTO TORTA

Steps:

• Mix goat cheese and cream cheese in a bowl. Season with salt and pepper to taste.
• Combine goat-cream cheese mixture with the sun-dried tomatoes, tomato paste, and vinegar in a separate bowl. Season with salt and pepper to taste. (again).
• Line a 2-cup ramekin or a small bowl with plastic wrap, extending the wrap over the sides. spray the plastic wrap with vegetable oil cooking spray. Spread half the goat-cream cheese mixture evenly in the bottom of the ramekin. Cover with pesto, then with the cheese tomato mixture. top with remaining goat cheese mixture. Fold wrap over the final cheese layer and refrigerate until chilled, at least 1 1/2 hours.
• Invert the torta onto a platter and peel off the plastic wrap. Garnish with basil and serve with baguette slices.
• **The torta can be made 2days ahead and refrigerated. This torta can be so gorgeous if you pay attention to making clean, well defined layers.

PESTO & SUN-DRIED TOMATO BAGUETTE

Steps:

• Preheat Oven to 250 Degrees.
• Slice bread as thinly or thickly as desired.
• Spread each slice with pesto sauce.
• Top with sundried tomatoes, and cheese.
• Bake until cheese is melted.

SUN-DRIED TOMATO AND PESTO TORTA

Steps:

• Finely chop garlic in processor. Add basil, 1/4 cup pine nuts, oil and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Using on/off turns, process just until blended. Transfer pesto to medium bowl.
• Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
• Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
• Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated.)
• Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices.