Pesto Sun Dried Tomato Spread Food

SPICY SUN-DRIED TOMATO PESTO

Steps:

• Bring a large pot of salted water to a boil. Boil the pasta until al dente according to the package instructions.
• While the pasta cooks, make the pesto. Add the tomatoes, peppers, hazelnuts, vinegar and chili sauce to the carafe of a food processor. Process until smooth, about 2 minutes. With the machine running, slowly drizzle in the olive oil. Season the mixture with salt and pepper. If the mixture seems too thick, add a splash of pasta water.
• Add the cheese, butter, half of the pesto and a ladleful of pasta water to a large bowl. When the pasta is ready, drain and add it directly to the bowl. Stir together, adding more pesto as desired, or more pasta water to reach the desired consistency. Grate more cheese over the pasta and garnish with basil leaves. Serve immediately.
• Extra pesto, placed in an airtight container and topped with a layer of olive oil, will keep in the refrigerator up to 2 weeks.

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!

BAKED PESTO AND SUN-DRIED TOMATO APPETIZER

Steps:

• Preheat oven to 400°F. Unroll crescent dough; separate into four rectangles. Place two of the rectangles, side-by-side, on nonstick baking sheet. Firmly press seams and perforations together to seal. Reserve remaining dough for decorative garnish.
• Cut block of cream cheese horizontally in half. Spread pesto onto bottom half of cream cheese; cover with tomatoes. Top with remaining cream cheese to form sandwich. Place in center of dough. Bring up ends of dough around all sides of cream cheese to enclose completely; pinch ends of dough together to seal. Place, seam-side down, on baking sheet. Cut remaining crescent dough into small fun shapes, such as leaves or fruit. Arrange on top of dough.
• Bake 20 min. Serve warm with assorted crackers and fresh vegetables.

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.

PESTO & SUN-DRIED TOMATO SPREAD

Steps:

• cream together the cheeses, until well blended.
• add the pesto and tomatoes.
• put into a serving dish/shape into a rectangle.
• top with walnuts.
• chill and serve.

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.

GOAT CHEESE PESTO SUN-DRIED TOMATO SPREAD (MAKE AHEAD)

Steps:

• Line an 8 x 4 loaf pan with plastic wrap.
• Process the first five ingredients in a food processor until smooth.
• Spread one-third of the cheese mixture in the lined pan.
• Top with the pesto.
• Spread one-third of the cheese mixture over pesto.
• Spread the chopped, drained sun dried tomatoes next.
• Top with the remaining cheese mixture.
• Cover with plastic wrap. Refrigerate for at least 8 hours (or up to 2 days).
• Invert spread onto serving plate. Garnish, if desired, with tomato slivers and/or herb leaves.
• Serve with french bread slices (or crackers).

CHEESE, PESTO AND SUN-DRIED TOMATO TORTA

Steps:

• Finely chop garlic cloves in food processor; add basil, nuts, oil and lemon juice; Process until well blended; Add 1/3c cream cheese, all of parmesan cheese, and pulse until just blended; turn into a medium bowl and set aside.
• Coarsely chop tomatoes in food processor; add tomato paste and blend until mixture is almost smooth; add 1/3c cream cheese and blend well; transfer to a small bowl and set aside.
• In a large bowl, mix remaining softened cream cheese and butter until fluffy; season with salt and pepper.
• Spray 6c straight sided dish (such as a souffle dish or springform pan) with non-stick pan spray, line with plastic wrap (I line pan with at least two layers of it) allowing wrap to drape over the sides.
• Without worrying about keeping the layers perfect, spread 3/4c cream cheese/butter mixture evenly over prepared dish with a spoon dipped in hot water; top with half of the tomato mixture, then 1/2c of cream cheese mixture, then half the pesto mixture.
• Repeat layering with 1/2c cream cheese mixture, remaining tomato mixture, 1/2c cream cheese mixture, remaining pesto, then remaining cream cheese mixture; Cover and chill 6hrs or overnight.
• Invert torta onto serving platter, carefully peel away plastic wrap, and serve.

GOAT CHEESE, PESTO AND SUN-DRIED TOMATO SPREAD

Steps:

• With an electric mixer, combine cream cheese and goat cheese until smooth. Season with salt and pepper to taste. Spread onto the bottom of a serving plate.
• Spread the pesto sauce on top of the cheese layer.
• Sprinkle sun-dried tomatoes and pine nuts over pesto.
• Shave strips of parmesan or romano cheese over top.
• Drizzle lemon juice and oil over top of spread.
• Garnish with basil.
• Serve with crackers or toasted baguette/crostini.

SIMPLE PESTO SPREAD WITH SUN-DRIED TOMATOES

Steps:

• Soften cream cheese and spread on the bottom of a decorative plate or glass pie plate.
• Top with Pesto Sauce.
• Snip sun-dried tomatoes into small pieces and place on top of the pesto.
• Serve with crackers.