Wednesday, March 28, 2007

Sun Dried Tomato Pesto or Spread


If there was ever a recipe that deserved to come back again as a Recipe Favorite, this would be it! In fact, last September when I made this I called it "condensed summer in a jar" and "one of the best things I've ever tasted." Now that signs of approaching summer are finally coming to Utah, I'm craving these kinds of tastes again.

Sun-Dried Tomato Pesto or Spread
(makes about 6 cups, recipe adapted from RecipeZaar)

(You will need a food processor to make this successfully. There are many good brands, but I love my Cuisinart.)

2 cups sun-dried tomatoes, packed in oil
(drain oil before measuring if there is a lot)
2 cups coarsely grated Parmesan cheese
1/2 cup extra-virgin olive oil
1/4-1/2 cup chopped fresh basil
1/4-1/2 cup chopped fresh parsley
1 cup fresh tomato sauce (see below for substitutions)
6 large cloves garlic
2 T fresh lemon juice
sea salt to taste, about 2 tsp.
fresh ground black pepper to taste

Put steel blade into food processor. Add garlic cloves and process until finely chopped. (You could use the food processor to chop the basil and parsley if you wanted too, but I just chopped it with a chef's knife.)

Add sun-dried tomatoes, Parmesan, olive oil, basil, parsley, and lemon juice and process until mixture is well combined. I kept mine a tiny bit chunky. Season with salt and pepper, buzz for a few seconds to combine again.

(If you don't have the fresh tomatoes to make fresh tomato sauce, use 2 cans diced tomatoes, puree in food processor, then cook down to make 1 cup sauce. Cool before using in this recipe. You could also use canned tomato sauce, but the flavor would not be as fresh.)


In the photo I served this on toasted whole wheat pita bread, but there are lots of other serving suggestions at the original post.

If you'd like to try some interesting versions of pita chips with your pesto spread, here's a great post on Baked Pita Chips Four Ways from Bliss Defined. All her variations sound great. Be sure to use 100% whole wheat pita bread if you're doing the South Beach Diet.
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10 comments:

  1. This sounds sooooo deliciously sunny and Mediterranean!!! Sadly I only have sun-dried tomatoes sans oil at home at the moment, but when the opportunity comes, I'll be making this!

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  2. I love sun dried tomato pesto. It's one of my favorite things to spread on sandwiches and crackers. This looks fabulous. YUM!

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  3. Hi Kalyn!

    Yay for sun-dried tomatoes! Love 'em. And this recipe for tomato pesto is making my mouth water.

    This would make a fab pizza spread. And it's naturally gluten-free. What's not to love?

    Yumminess. Thanks!

    :-)

    And I hope that spring is arriving in Utah. We had a glimpse for a few days; today though is blustery and cold.

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  4. I love this! I actually just made some this weekend and was planning on posting it tomorrow. I like this recipe - many more ingredients that work great together and they seem so, so tasty! I will have to try this next time. Thanks!

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  5. This sounds like it would come together well in a mortar & pestle...

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  6. Oh that looks delicious and exactly what I was searching for - can't wait to try it out over easter - yum!

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  7. Hi everyone,
    So glad you guys like the looks of this. I think I need to make some this weekend to get that summer taste in my mouth again!

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  8. And the basil is finally growing again in the garden. This will be wonderful.

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  9. Whenever I see a recipe for sun dried tomatoes, I substitute the slow-roasted tomatoes I made and froze last summer (and I know you did that, too!).

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  10. This is crazy, I am doing a sort of pesto/spread this week. Maybe, I will try to get this up for WHB tommorow, or do my green peas and post next week. Either way, hopefully you will like my recipe.

    Rinku

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