Sun Dried Tomato Pesto Recipes

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:

• 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 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:

• 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.

SUN-DRIED TOMATO PESTO

Steps:

• Blend all the ingredients together in a food processor except the olive oil. Start the food processor and drizzle in the olive oil slowly while still mixing. Stop the machine, scrape down the sides, and adjust salt and pepper, according to taste.
• Any leftover pesto can be stored in a jar with a tight fitting lid. Pesto can be refrigerated for up to one week. You can also freeze the pesto in ice cube trays, and this will keep for up to 2 months.