PESTO SUN DRIED TOMATO RECIPES
SUN DRIED TOMATO PESTO (NO NUTS) RECIPE | ALLRECIPES
This is my version of red pesto. It's really good with pasta or spread on a crusty bread.
Provided by Jenny Crocker
Categories Side Dish Sauces and Condiments Sauces Pasta Sauces
Total Time 20 minutes
Prep Time 10 minutes
Yield 1 cup
Number Of Ingredients 6
Steps:
- Place sun-dried tomatoes in a small pot and cover with water; bring to a boil. Remove from heat and let tomatoes soften, about 10 minutes. Drain.
- Blend tomatoes, basil, Parmesan cheese, garlic, and salt in a blender until mixed. Slowly add olive oil, about 1/4 cup at a time; blend until smooth.
Nutrition Facts : Calories 204 calories, CarbohydrateContent 4.2 g, CholesterolContent 1.1 mg, FatContent 20.8 g, FiberContent 0.9 g, ProteinContent 1.6 g, SaturatedFatContent 3 g, SodiumContent 451.9 mg, SugarContent 2.6 g
PESTO AND SUN-DRIED TOMATO TORTE RECIPE - BETTYCROCKER.COM
Make-ahead recipe! A buffet table becomes beautiful with lovely layers of cream cheese, pesto and sun-dried tomatoes.
Provided by Betty Crocker Kitchens
Total Time 25 minutes
Prep Time 25 minutes
Yield 40
Number Of Ingredients 6
Steps:
- In food processor, place cream cheese, Parmesan cheese and garlic. Cover and process until blended. Divide into thirds (about 1 cup each).
- Line 5-cup mold or 8x4-inch loaf pan with plastic wrap. Spoon one-third of the cheese mixture in bottom of mold; smooth top with spatula. Spoon pesto evenly over cheese layer. Spoon one-third of the cheese mixture over pesto layer; smooth top with spatula. Spoon tomatoes evenly over second cheese layer. Spoon remaining cheese mixture over tomatoes. Strike filled mold on counter to pack down. Cover and refrigerate at least 24 hours.
- When ready to serve, turn mold upside down onto serving platter and remove plastic wrap. Serve torte with baguette slices.
Nutrition Facts : ServingSize 1 Serving
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