Best Sundried Tomato Pesto Recipes

SUNDRIED TOMATO PESTO

Steps:

• Cut the tomatoes in half and lay face up on a sheetpan prepared with olive oil. Sprinkle the tomatoes with olive oil, salt and pepper. Let dry in a 200 degree oven for 4 to 5 hours. Tomatoes will not dry out completely. Put the tomatoes, garlic, olive oil, oregano, basil, and salt in a blender or food processor.
• Process until the mixture is rough-textured, not completely smooth

BUTTER BEAN, SUNDRIED TOMATO AND PESTO SOUP

Steps:

• 1. Pour stock into large pot. Add beans and bring to a boil. Reduce heat and stir in tomato puree and pesto. Simmer for five minutes. 2. Transfer 6-7 ladles full to a blender, scooping up plenty of beans. Process until smooth and return to pot (be careful processing the hot liquid). 3. Heat gently, stirring frequently for five minutes. Season with salt and pepper.

CHICKEN CHOPPED SALAD WITH SPICY SUNDRIED-TOMATO PESTO DRESSING

Steps:

• 1. Put chicken breast, lightly salted & peppered, into ZipLock Zip n' Steam bag, with a shake or two of olive oil and the chopped onion, shake bag to make sure the chicken and onions are well-coated in the olive oil. Microwave on high 3 minutes, pull out and set aside to cool. 2. Toss veggies and parsley together in mixing bowl and set aside. 3. In smaller mixing bowl whisk together dressing ingredients, adjusting to desired taste & consistency. 4. Cut the steamed chicken breast into 1/2" dice, and add (with the onions) to the veggies, and toss. 5. Fold in dressing until everything is evenly coated (I like to add it in thirds so that I don't overdress,) and then toss in the almonds and the grated Parmesan. 6. Enjoy! (I occasionally like to serve it on a bed of chopped romaine, but it's great plain too, if you're in a hurry.)

BALSAMIC-GLAZED LAMB MEATLOAF WITH SUNDRIED TOMATO PESTO

Steps:

• 1) Line a rimmed baking sheet with foil. Preheat the oven to 400ºF.
• 2) In a food processor, puree the tomatoes, basil, nuts, cheese, garlic, egg, salt, and pepper. Scrape the pesto into a large bowl; mix in the lamb and breadcrumbs. Transfer the mixture to a bowl and form it into an 8-inch-long log. Place the meatloaf on the baking sheet.
• 3) In a bowl, combine the tomato paste, brown sugar, and vinegar. Brush the tomato mixture over the meatloaf.
• 4) Bake the meatloaf for 30 minutes, basting with the glaze every 10 minutes.
• 5) Serve meatloaf slices with smashed potatoes and green beans, if desired.

PASTA WITH SUNDRIED TOMATO PESTO YOGURT CREAM SAUCE

Steps:

• Cook pasta al dente, reserve liquid and set aside. Most anything works, from linguine to penne.
• In a large bowl, mix room temperature Greek yogurt, goat cheese, and mozzarella, stirring to combine.
• Ladle some reserved pasta water into cheeses to thin it out to make the sauce.
• Once sauce is proper consistency, adjust seasoning.
• Ladle over individual plates of pasta, tossing to coat every strand.
• Incorporate any cooked, sliced protein, portion of protein and/or vegetables if desired.
• Sprinkle parmesan and fresh parsley on each plate for garnish.
• Serve with fresh salad and bread.

SUNDRIED TOMATO, PESTO AND BRIE IN PHYLLO

Steps:

• Remove toothpicks prior to serving. Garnish with fresh basil leaves.

SUNDRIED TOMATO PESTO CREAM CHEESE SPREAD

Steps:

• Slice up blocks of cream cheese to make blending easier. Add tomatoes,basil,nuts,Parmesan,garlic and salt. Pouring olive oil evenly over ingredients. Use the pulse button if you have it, to initially help blend ingredients. Blend until ingredients are well distributed and spread is smooth. It should have a slight pink color. Add more olive oil if too thick. You can serve immediately but for full flavor chill overnight. Serve on bagel chips

SUNDRIED TOMATO PESTO

Steps:

• 1. In a food processor add the jar of sun-dried tomatoes, basil, Parmesan cheese, pine nuts and garlic cloves. Process while drizzling in the olive oil through the chute until desired consistency. Taste and adjust for salt.

SUNDRIED TOMATO PESTO

Steps:

• Process all the above ingredients except for cheese in food processor until smooth. Add cheese, mix well, and refrigerate up to 2 days. Can also be frozen.