Best 8 Tomato Walnut Pesto Spread Recipes

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Indulge in a symphony of flavors with our delectable Tomato Walnut Pesto Spread, a culinary masterpiece that brings together the vibrant freshness of tomatoes, the nutty richness of walnuts, and a symphony of herbs and spices. This versatile spread transforms simple dishes into culinary delights, adding a burst of flavor to sandwiches, wraps, and crackers. Its vibrant red hue and tantalizing aroma hint at the delectable experience that awaits your taste buds.

Discover a collection of tantalizing recipes that showcase the versatility of our Tomato Walnut Pesto Spread. Embark on a culinary journey as you explore creative ways to incorporate this flavorful spread into your meals. From the classic Pesto Pasta, where the spread takes center stage, coating every strand with its vibrant sauce, to the innovative Pesto Pizza, where it serves as a savory base for a medley of toppings.

For a delightful appetizer, try the Pesto Crostini, where the spread is elegantly paired with crispy bread slices, creating a delightful interplay of textures. The Pesto Dip, with its creamy texture and rich flavor, will be the star of any party, while the Pesto Chicken, infused with the vibrant flavors of the spread, promises a tantalizing main course.

But the culinary adventure doesn't end there. Our collection also includes a delectable Pesto Salad Dressing, adding a vibrant twist to your favorite greens. And for a delightful vegetarian option, the Pesto Stuffed Mushrooms offer a savory surprise, with the spread nestled inside tender mushroom caps.

Prepare to be captivated by the versatility and flavor explosion of our Tomato Walnut Pesto Spread. Let your culinary creativity soar as you explore the diverse recipes in this collection, transforming everyday meals into extraordinary culinary experiences.

Check out the recipes below so you can choose the best recipe for yourself!

TOMATOES ROASTED WITH PESTO



Tomatoes Roasted with Pesto image

Provided by Ina Garten

Yield 6 servings

Number Of Ingredients 15

2 to 2 1/2 pounds large red tomatoes
3 tablespoons good olive oil
2 teaspoons dried oregano
Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup Pesto, store-bought or homemade, recipe follows
1/2 cup freshly grated Parmesan cheese
1/4 cup walnuts
1/4 cup pine nuts
3 tablespoons diced garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 425 degrees.
  • Core the tomatoes and then slice them across (not through the stem) in 1/2 inch-thick slices. Arrange the slices in a single layer on a sheet pan. Drizzle the tomatoes with the olive oil and sprinkle with the oregano, 1 1/2 teaspoons salt, and the pepper.
  • Bake the tomatoes for 10 minutes. Remove them from the oven, spread each slice with Pesto, and sprinkle with the Parmesan cheese. Return the tomatoes to the oven and continue baking for 7 to 10 minutes, until the Parmesan is melted and begins to brown. Using a flat metal spatula, put the tomatoes on a serving platter, sprinkle with extra salt, and serve hot, warm, or at room temperature.
  • Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is pureed. Add the Parmesan and puree for a minute. Use immediately or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

SUN-DRIED TOMATO AND WALNUT PESTO



Sun-dried Tomato and Walnut Pesto image

Provided by Jeff Mauro, host of Sandwich King

Categories     condiment

Time 10m

Yield 2 cups

Number Of Ingredients 7

1 cup oil-packed sun-dried tomatoes, plus 3 tablespoons of the oil
1/2 cup lightly toasted walnuts
1/4 cup grated Parmigiano-Reggiano
1/4 teaspoon crushed red pepper
1 clove garlic
1/4 cup fresh basil leaves
Salt and freshly ground black pepper

Steps:

  • Add the sun-dried tomatoes and oil, walnuts, cheese, crushed red pepper and garlic to a food processor and process until smooth. Add in the basil and pulse just about 5 times to retain the color of the herb. Season to taste.

SUN DRIED TOMATO PESTO (NO NUTS)



Sun Dried Tomato Pesto (no nuts) image

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

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

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

SUN-DRIED TOMATO PESTO



Sun-Dried Tomato Pesto image

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

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

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

VEGETARIAN SUN-DRIED TOMATO, FETA, AND WALNUT SPREAD



Vegetarian Sun-Dried Tomato, Feta, and Walnut Spread image

This spread, a riff on pesto, is so yummy and versatile. Spread it on toasted baguette slices for an impromptu nibble, toss with pasta, add Greek yogurt to make it into a dip, or spread in sandwiches with your favorite cold meats or roasted veg.

Provided by Diana Moutsopoulos

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 10m

Yield 4

Number Of Ingredients 8

5 sun-dried tomatoes packed in oil, drained and chopped
½ (6 ounce) container feta cheese
⅔ cup toasted walnuts
2 tablespoons olive oil
½ teaspoon dried oregano
½ teaspoon red pepper flakes
salt and freshly ground black pepper to taste
6 tablespoons milk, or as needed

Steps:

  • Combine sun-dried tomatoes, feta cheese, walnuts, olive oil, oregano, red pepper flakes, salt, and pepper in the bowl of a food processor; pulse until blended. Pour in milk with the processor running, 1 tablespoon at a time, until a spreadable consistency is reached. Serve immediately or chill until needed.

Nutrition Facts : Calories 274.8 calories, Carbohydrate 7 g, Cholesterol 20.8 mg, Fat 25.7 g, Fiber 2 g, Protein 7.2 g, SaturatedFat 5.8 g, Sodium 309 mg, Sugar 2.5 g

SPAGHETTI WITH TOMATO AND WALNUT PESTO



Spaghetti with Tomato and Walnut Pesto image

Basil is a mere garnish in this nutty, cheesy, peak-season pesto sauce.

Provided by Andy Baraghani

Categories     Bon Appétit     Pasta     Tomato     Walnut     Dinner     Parmesan     Cheese     Basil     Anchovy     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield 4 servings

Number Of Ingredients 12

2/3 cup walnuts
2 pints cherry tomatoes, halved
2 tablespoons plus 1/3 cup olive oil, plus more for drizzling
Kosher salt
6 oil-packed anchovies, coarsely chopped
2 garlic cloves, coarsely chopped
1 teaspoon finely grated lemon zest
1/4 teaspoon crushed red pepper flakes
1/2 ounce Parmesan, finely grated (about 1/2 cup), plus more for serving
1 teaspoon freshly ground black pepper
12 ounces spaghetti
1/2 cup (packed) basil leaves

Steps:

  • Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until slightly darkened, 8-10 minutes. Let cool.
  • Heat broiler. Toss tomatoes with 2 Tbsp. oil on a rimmed baking sheet; season with salt. Broil, tossing once, until tomatoes are blistered and have released some of their liquid, 5-7 minutes. Let cool.
  • Pulse anchovies, garlic, lemon zest, red pepper flakes, and 1/2 oz. Parmesan in a food processor until finely ground. Add walnuts and half of tomatoes, then, with motor running, stream in 1/3 cup oil; process just until combined. Season with salt. Transfer pesto to a large bowl and stir in black pepper.
  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
  • Transfer pasta to bowl with pesto and add a splash of pasta cooking liquid. Toss, adding more cooking liquid as needed, until sauce coats pasta. Add basil and remaining tomatoes.
  • Divide among bowls; top with more Parmesan and black pepper and drizzle with oil.
  • Do Ahead
  • Pesto can be made 1 day ahead. Cover and chill.

PESTO CREAM CHEESE SPREAD



Pesto Cream Cheese Spread image

This is a terrific appetizer to serve when hosting an Italian-theme-meal. People may be a little hesitant to try it, but once they dip in, they won't be able to stop! -Cynthia Emshoff, Sarasota, Florida

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield about 1-1/2 cups.

Number Of Ingredients 11

1 package (8 ounces) cream cheese, softened
1/8 teaspoon garlic powder
1/3 cup grated Parmesan cheese
3 tablespoons butter, softened
1/2 cup minced fresh parsley
1 garlic clove, minced
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/4 cup finely chopped walnuts
3 tablespoons olive oil
Assorted crackers

Steps:

  • Line a 5-3/4x3x2-in. loaf pan with plastic wrap. In a small bowl, combine cream cheese and garlic powder until blended; set aside. In another small bowl, combine the Parmesan cheese, butter, parsley, garlic, basil and marjoram until blended. Stir in walnuts. Gradually stir in oil., Spread about 1/4 cup cream cheese mixture in prepared pan. Carefully spread with a third of the Parmesan mixture. Repeat layers twice. Top with remaining cream cheese mixture. Cover and refrigerate for at least 5 hours. Unmold; serve with crackers.

Nutrition Facts :

PESTO



Pesto image

Basic pesto, made with basil, olive oil, pine nuts, and Parmesan cheese. This recipe differs from the classic preparation by the addition of parsley. You can add a little extra Parmesan to the mixture if you like.

Provided by ANDERVAL

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 16

Number Of Ingredients 6

3 cups packed fresh basil leaves
4 cloves garlic
¾ cup grated Parmesan cheese
½ cup olive oil
¼ cup pine nuts
½ cup chopped fresh parsley

Steps:

  • Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.

Nutrition Facts : Calories 91.5 calories, Carbohydrate 1 g, Cholesterol 3.3 mg, Fat 9 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 1.8 g, Sodium 59.1 mg, Sugar 0.1 g

Tips:

  • Use ripe, flavorful tomatoes: The quality of your tomatoes will greatly impact the flavor of your pesto. Choose ripe, in-season tomatoes that are bursting with flavor.
  • Roast the walnuts: Roasting the walnuts brings out their nutty flavor and makes them more fragrant. Be sure to watch them closely so that they don't burn.
  • Use a food processor or blender: A food processor or blender will make quick work of chopping the ingredients and creating a smooth pesto. If you don't have a food processor or blender, you can chop the ingredients by hand, but it will take a bit longer.
  • Season to taste: Once you've made the pesto, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or lemon juice.
  • Use the pesto immediately or store it for later: Pesto can be used immediately or stored in the refrigerator for up to 5 days. You can also freeze pesto for up to 3 months.

Conclusion:

Tomato walnut pesto is a delicious and versatile condiment that can be used in a variety of dishes. It's perfect for spreading on sandwiches and wraps, tossing with pasta, or using as a marinade for chicken or fish. With its bright, fresh flavor, tomato walnut pesto is sure to become a new favorite in your kitchen.

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