BASIL TOMATO PESTO RECIPES
SUN-DRIED TOMATO BASIL PESTO RECIPE | ALLRECIPES
Simple to make and full of flavor, this sun-dried tomato pesto is one of my favorite sauces to add to chicken or pasta. I won't ever go back to store-bought varieties.
Provided by Gina Milanese
Categories Side Dish Sauces and Condiments Sauces Pasta Sauces
Total Time 10 minutes
Prep Time 10 minutes
Yield 1 cup
Number Of Ingredients 7
Steps:
- Combine basil, sun-dried tomatoes, Parmesan cheese, lemon juice, garlic, and salt in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until a paste forms. Blend to desired texture.
Nutrition Facts : Calories 113.4 calories, CarbohydrateContent 2.4 g, CholesterolContent 2.2 mg, FatContent 11.1 g, FiberContent 0.6 g, ProteinContent 1.6 g, SaturatedFatContent 1.9 g, SodiumContent 167 mg, SugarContent 0.1 g
SUN-DRIED TOMATO AND PESTO TORTA RECIPE | EPICURIOUS
You can make this up to three days ahead; be sure to start at least one day in advance.
Provided by EPICURIOUS.COM
Yield Makes 20 servings
Number Of Ingredients 14
Steps:
- Finely chop garlic in processor. Add basil, 1/4 cup pine nuts, oil and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Using on/off turns, process just until blended. Transfer pesto to medium bowl.
- Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
- Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
- Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated.)
- Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices.
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