Best 4 Sundried Tomato Pesto Recipes
Sundried tomato pesto is a flavorful and versatile condiment that can be used in a variety of dishes. With its vibrant red color and tangy, savory flavor, it's a great way to add a burst of umami and complexity to your favorite recipes. Whether you're using it as a spread for sandwiches and crostini, tossing it with pasta, or adding it to soups and stews, this pesto is sure to elevate your culinary creations.
Let's cook with our 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
Categories Soup/Stew Bean Appetizer Stew Vegetarian Quick & Easy Low/No Sugar Wheat/Gluten-Free Lunch Fall Winter Healthy
Yield 6 servings
Number Of Ingredients 4
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.
SUNDRIED TOMATO, PESTO AND BRIE IN PHYLLO
Categories Cheese Appetizer Bake Cocktail Party Vegetarian
Number Of Ingredients 6
Steps:
- Remove toothpicks prior to serving. Garnish with fresh basil leaves.
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.
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your pesto. Look for ripe tomatoes, fragrant basil, and nutty pine nuts.
- Roast your tomatoes: Roasting the tomatoes will concentrate their flavor and sweetness. You can roast them in the oven or on the grill.
- Use a food processor: A food processor will make quick work of chopping the ingredients for your pesto. If you don't have a food processor, you can chop the ingredients by hand, but it will take a bit longer.
- Taste and adjust the seasoning: Once you've made your pesto, taste it and adjust the seasoning as needed. You may want to add more salt, pepper, or lemon juice.
- Use pesto immediately or store it for later: Pesto can be used immediately or stored in the refrigerator for up to a week. You can also freeze pesto for up to 6 months.
Conclusion:
Sundried tomato pesto is a versatile condiment that can be used in a variety of dishes. It's perfect for pasta, pizza, sandwiches, and more. With its bright flavor and vibrant color, sundried tomato pesto is sure to become a favorite in your kitchen.
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