Pesto Sun Dried Tomato Spread Recipes

SUN-DRIED TOMATO PESTO

The best sun-dried tomato pesto.

Provided by MRS. CINDY SCHMIDT

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian

Time 20m

Yield 40

Number Of Ingredients 13

Sun-Dried Tomato Pesto image

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.

Nutrition Facts : Calories 44.1 calories, Carbohydrate 2.4 g, Cholesterol 0.9 mg, Fat 3.5 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 80.5 mg, Sugar 1.4 g

Ingredients

4 ounces sun-dried tomatoes
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon chopped garlic
¼ cup chopped pine nuts
3 tablespoons chopped onion
¼ cup balsamic vinegar
1 tablespoon tomato paste
⅓ cup crushed tomatoes
¼ cup red wine
½ cup olive oil
½ cup grated Parmesan cheese
salt to taste

SUN DRIED TOMATO PESTO (NO NUTS)

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 Recipes Sauce Recipes Pasta Sauce Recipes

Time 20m

Yield 8

Number Of Ingredients 6

Sun Dried Tomato Pesto (no nuts) image

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, Carbohydrate 4.2 g, Cholesterol 1.1 mg, Fat 20.8 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 3 g, Sodium 451.9 mg, Sugar 2.6 g

Ingredients

1 cup sun-dried tomatoes
½ cup fresh basil
2 tablespoons shredded Parmesan cheese
1 tablespoon minced garlic
1 teaspoon salt
¾ cup olive oil

TOMATO-WALNUT PESTO SPREAD

Whenever I bring this popular spread to parties, I know I'm going to get recipe requests. The red, green and white layers make it especially festive for Christmastime. -Marsha Dawson, Appleton, Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 2-1/3 cups.

Number Of Ingredients 8

Tomato-Walnut Pesto Spread image

Steps:

Line a 4-cup mold with plastic wrap; coat with cooking spray. Place tomatoes in bottom of mold; set aside., In a large bowl, beat the cheeses, sour cream and butter until blended. In another bowl, combine walnuts and pesto. Spread cheese mixture over tomatoes in prepared mold; top with walnut mixture., Bring edges of plastic wrap together over pesto; press down gently to seal. Refrigerate for at least 4 hours or until firm. Open plastic wrap; invert mold onto a serving plate. Serve with crackers.

Nutrition Facts : Calories 129 calories, Fat 12g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 137mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

Ingredients

3 tablespoons chopped oil-packed sun-dried tomatoes, patted dry
1 package (8 ounces) cream cheese, softened
1/2 cup grated Parmesan cheese
1/4 cup sour cream
2 tablespoons butter, softened
1/2 cup finely chopped walnuts
1/2 cup prepared pesto
Assorted crackers