Layered Pesto Potatoes With Sun Dried Tomatoes Food

SUN-DRIED TOMATO SCALLOPED POTATOES

Steps:

• Place the first 6 ingredients in a food processor; cover and process until blended. In a greased 3-qt. baking dish or 13x9-in. baking pan, layer half of the potatoes, tomato mixture and cheese. Repeat layers. Pour broth over the top. , Cover and bake at 325° for 1-1/2 hours. Uncover; bake 15 minutes longer or until potatoes are tender. Let stand for 10 minutes before serving.

TORTELLINI WITH PESTO AND SUN-DRIED TOMATOES

Steps:

• Cook tortellini according to package directions.
• Drain and toss with pesto, sun-dried tomatoes, chopped basil and cheese.
• Serve hot or at room temperature.

SCALLOPED POTATOES WITH SUN-DRIED TOMATO PESTO

Steps:

• Position a rack in the center of the oven and preheat to 400ÿF.
• Lightly oil an 11 © x 8-inch (2-quart) baking dish.
• Bring a large pot of lightly salted water to a boil over high heat.
• Peel the potatoes and cut into 1/8-inch-thick rounds (a mandoline or food processor does the quickest work).
• Add to the boiling water and cook until barely tender, about 8 minutes.
• Drain and toss with the pesto to coat evenly.
• Season to taste with salt and pepper.
• Layer half of the potatoes in the dish, sprinkle with one third of the cheese, and sprinkle with basil.
• Continue until you have 3 layers, finishing with cheese.
• Pour in the hot broth.
• Cover tightly with aluminum foil.
• Bake for 30 minutes.
• Uncover and continue to bake until the cheese is bubbling and starting to brown, about 15 minutes.
• Serve hot, sprinkled with parsley.

PESTO CHICKEN WRAP WITH SUN-DRIED TOMATOES

Steps:

• Add couscous and salt to taste in a small bowl; pour in 1 1/2 cup boiling water; cover and set aside.
• To make the pesto: add the garlic, basil, olive oil, 1/4 teaspoon salt, and pepper to the container of a blender or food processor; blend or process until smooth.
• Stir in cheese; set aside.
• In a small, heavy, dry skillet over medium heat, toast walnuts for about 3-5 minutes, stirring constantly, until aromatic; watch closely to prevent burning; set aside.
• To assemble wraps: Spread 2 tablespoons pesto, 1/2 cup couscous, 3/4 to 1 cup chicken, one-fourth of the walnuts, one-fourth of the sun-dried tomatoes,and one-fourth of the yellow bell pepper evenly over each tortilla--leave a 1-inch border.
• Roll-up into a wrap.

PARSLEY PESTO WITH SUN-DRIED TOMATOES

Steps:

• In a food processor, place parsley and pulse briefly.
• Add sun dried tomatoes, pine nuts, garlic, lemon juice and salt, then pulse until almost smooth.
• Drizzle in olive oil and pulse again briefly to incorporate.
• Serve with pasta, sesame crackers or walnut crackers.

BRIE TOPPED WITH PESTO AND SUN-DRIED TOMATOES

Steps:

• Place brie on a platter,top with pesto.
• Decorate with tomatoes.
• Serve with crackers or fresh crisp Italian bread.