Pesto Infused White Bean And Sun Dried Tomato Stew Crockpot Food

5-INGREDIENT PESTO BEAN SOUP RECIPE

Steps:

• Place drained and rinsed beans into a medium-sized saucepan and add 1½ cups of chicken broth. Reserve remainder of chicken broth for later. Bring to a boil over medium-high heat then reduce heat to medium-low and simmer 8-10 minutes or until thickened.
• Add Parmesan, pesto and sundried tomatoes and stir to combine. Add as much of the remaining chicken broth as is needed to thin soup to desired consistency.
• Season to taste with salt and pepper and allow soup to heat to a simmer, but do not allow it to come to a boil. Serve and enjoy.

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.

SUN DRIED TOMATO PESTO RECIPE

Steps:

• Combine sun dried tomatoes and their oil, garlic, salt, basil and pine nuts in a food processor, and process until finely chopped.
• With the machine running, drizzle in the oil and process until the mixture is smooth.
• Add the parmesan and lemon juice and pulse a few times to combine. Store in refrigerator or freezer.

SUN DRIED TOMATO PESTO

Steps:

• Add the sun dried tomatoes, cashews and garlic cloves to a food processor.
• Pulse, then add the parmesan cheese, basil, black pepper and salt.
• Place the lid on the food processor, then drizzle the olive oil and water in while the food processor is running.

BUTTER BEAN, SUN-DRIED TOMATO AND PESTO SOUP

Steps:

• Put stock in a pan with the butter beans and bring just to a boil.
• Reduce the heat and stir in the tomato puree and pesto.
• Cook gently for 5 minutes.
• Transfer six ladlefuls of the soup to a blender or food processor, scooping up plenty of the beans.
• Process until smooth, then return the puree to the pan.
• Heat gently, stirring frequently, for 5 minutes, then season if necessary.
• Ladel into warmed soup bowls and serve with a warm crusty bread or bread sticks.

PESTO INFUSED WHITE BEAN AND SUN-DRIED TOMATO STEW (CROCKPOT)

Steps:

• Heat the oil in a medium size skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes.
• Transfer the onion to a 4 quart slow cooker. Add the bell pepper, both kinds of tomatoes, beans, and stock; season with salt and pepper, cover, and cook on low for 6-8 hours.
• Just before serving, stir in the pesto. Adjust seasoning.

GREEN BEAN POTATO SALAD WITH SUN-DRIED TOMATO PESTO

Steps:

• Place the potatoes in a large steamer basket over a pot of boiling water. Cover and steam for 5 minutes. Add the green beans to the potatoes in the steamer and continue to cook, covered, for another 4 minutes. Drain and immediately plunge into an ice bath to cool.
• Transfer the vegetables to a large serving bowl. In a measuring cup, mix together the sun-dried tomato pesto and olive oil. Pour the pesto over the potatoes and green beans and stir to coat evenly. Garnish with chopped parsley. Refrigerate until ready to serve.