Best 4 Sundried Tomato Pesto Recipes

**Sundried Tomato Pesto: A Burst of Flavorful Goodness**

Immerse yourself in a culinary journey with our collection of sundried tomato pesto recipes, a symphony of flavors that will ignite your taste buds. Discover the vibrant **Sundried Tomato Pesto Pasta**, a classic combination of pesto, juicy tomatoes, and al dente pasta that promises a satisfying meal. For a delightful twist, try the **Sundried Tomato Pesto Pizza**, a delightful fusion of tangy pesto, savory sundried tomatoes, and melted cheese on a crispy crust. If you're seeking a lighter option, the **Sundried Tomato Pesto Salad** offers a refreshing blend of crisp greens, roasted vegetables, and a drizzle of aromatic pesto dressing. Elevate your sandwiches and wraps with the **Sundried Tomato Pesto Spread**, adding a layer of zesty flavor to your everyday lunch. Lastly, don't miss the **Sundried Tomato Pesto Dip**, a creamy and flavorful dip perfect for gatherings, served with crunchy crackers or fresh vegetables. Each recipe captures the essence of sundried tomatoes, transforming ordinary dishes into extraordinary culinary experiences.

Let's cook with our recipes!

SUNDRIED TOMATO PESTO

Sundried Tomato Pesto image

Provided by Food Network

Categories condiment

Number Of Ingredients 6

Ingredients

1 1/2 pounds vine ripe tomatoes
1/2 teaspoon garlic, roasted
2 teaspoons extra virgin olive oil
1/2 teaspoon fresh oregano
5 to 7 leaves fresh basil
Dash salt

Steps:

Cut the tomatoes in half and lay face up on a sheetpan prepared with olive oil. Sprinkle the tomatoes with olive oil, salt and pepper. Let dry in a 200 degree oven for 4 to 5 hours. Tomatoes will not dry out completely. Put the tomatoes, garlic, olive oil, oregano, basil, and salt in a blender or food processor.
Process until the mixture is rough-textured, not completely smooth

BUTTER BEAN, SUNDRIED TOMATO AND PESTO SOUP

BUTTER BEAN, SUNDRIED TOMATO AND PESTO SOUP image

Categories Soup/Stew Bean Appetizer Stew Vegetarian Quick & Easy Low/No Sugar Wheat/Gluten-Free Lunch Fall Winter Healthy

Yield 6 servings

Number Of Ingredients 4

Ingredients

3 3/4 c. chicken or vegetable stock
2 14-oz. cans of butter beans, drained and rinsed
4 T. sun-dried tomato puree
5 T. pesto (or 1 c. fresh basil, 3 T. olive oil, 1 T. garlic and 1/2 t. salt blended well in blender on high)

Steps:

1. Pour stock into large pot. Add beans and bring to a boil. Reduce heat and stir in tomato puree and pesto. Simmer for five minutes. 2. Transfer 6-7 ladles full to a blender, scooping up plenty of beans. Process until smooth and return to pot (be careful processing the hot liquid). 3. Heat gently, stirring frequently for five minutes. Season with salt and pepper.

BALSAMIC-GLAZED LAMB MEATLOAF WITH SUNDRIED TOMATO PESTO

Balsamic-Glazed Lamb Meatloaf with Sundried Tomato Pesto image

Categories Lamb Dinner

Number Of Ingredients 12

Ingredients

12 oil-packed sundried tomatoes
2/3 cup fresh basil leaves
1/3 cup toasted pine nuts
1/4 cup grated Pecorino cheese
3 garlic cloves
1 large egg
1 Salt and pepper, to taste
1 1/2 pounds ground American lamb
1/2 cup panko breadcrumbs
2 tablespoons tomato paste
1 tablespoon light brown sugar
2 tablespoons balsamic vinegar

Steps:

1) Line a rimmed baking sheet with foil. Preheat the oven to 400ºF.
2) In a food processor, puree the tomatoes, basil, nuts, cheese, garlic, egg, salt, and pepper. Scrape the pesto into a large bowl; mix in the lamb and breadcrumbs. Transfer the mixture to a bowl and form it into an 8-inch-long log. Place the meatloaf on the baking sheet.
3) In a bowl, combine the tomato paste, brown sugar, and vinegar. Brush the tomato mixture over the meatloaf.
4) Bake the meatloaf for 30 minutes, basting with the glaze every 10 minutes.
5) Serve meatloaf slices with smashed potatoes and green beans, if desired.

SUNDRIED TOMATO, PESTO AND BRIE IN PHYLLO

SUNDRIED TOMATO, PESTO AND BRIE IN PHYLLO image

Categories Cheese Appetizer Bake Cocktail Party Vegetarian

Number Of Ingredients 6

Ingredients

Melt butter over med. heat
add garlic clove (smashed.) Cube brie. Slice sun dried tomatoes. Cut phyllo into 6 inch wide pieces. Brush each thin piece with butter. Fold twice. Fit each rectangle into mini muffin pan. Place 1/2 tsp pesto
2 pieces cubed brie
1 sundried tomato in center of pastry. Pull together to form sachet
secure with toothpicks. Brush again with garlic butter. Bake 15 mins at 375
or until golden brown.

Steps:

Remove toothpicks prior to serving. Garnish with fresh basil leaves.

Tips:

Use fresh, flavorful ingredients for the best results. Look for ripe sundried tomatoes, fragrant basil, and nutty pine nuts.
If you don't have any pine nuts on hand, you can substitute walnuts or almonds.
Adjust the amount of olive oil to achieve the desired consistency. If you like a thicker pesto, use less oil. If you prefer a thinner pesto, use more oil.
Taste the pesto as you go and adjust the seasonings to your liking. You may want to add more salt, pepper, or garlic.
Store the pesto in an airtight container in the refrigerator for up to 5 days. You can also freeze the pesto for up to 3 months.

Conclusion:

Sundried tomato pesto is a versatile condiment that can be used in a variety of dishes. It's great as a spread on sandwiches and crackers, as a dip for vegetables, or as a marinade for chicken or fish. You can also add it to pasta, pizza, or soup for a burst of flavor. With its vibrant color and delicious taste, sundried tomato pesto is sure to become a favorite in your kitchen.