Friday, September 19, 2014

Sun Dried Tomato Pesto - 52 Small Batch Canning Ideas

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Yet again, another, "You can't make that recipe without first making This"!

Lately I have become obsessed with Sun Dried Tomato pesto.  I have made a really good pesto pasta, but lately I have been making large batches of a specialty Spiral Wrap   That illusive vegetarian snack perfect for any "pass a Plate" occasion and is now a staple of my Catering lunches.

But that's a recipe for tomorrow.

A few days ago I posted a recipe for making your own Sun Dried Tomatoes packed in Oil.  This recipe is the natural progression of making your own.

You can certainly buy jars of Sun Dried tomatoes packed in oil.  But once you make that decision to buy a food dehydrator, it is just a matter of planning (it takes almost a full day to dry them out).

Aside from the pinwheel sandwiches just a spoonful brightens up the taste of left over pasta.  A quick snack of  toast and pesto.  for main courses, a dollop on top of a simple salad turns that simple salad into a gourmet delight.

Just a quick google search of "With Sun Dried Tomato Pesto" gives you dozens and dozens of ideas... Scallops!  Vegetables (on Celery) like Brussels Sprouts!  Eggs Florentine!  Blackened Chicken !  Salmon!

So many uses... So little Time!

This Pesto, unlike traditional Basil Pesto will last for several months in the refrigerator.  If you store in a narrow lid jar, pour a thin layer of fresh Olive Oil over the top each time you open the jar to help preserve the freshness.

Course, so far Mine lasts less than a week!

Keep scrolling down for this easy to follow recipe...

OK... Here's what I did...

Sun Dried Tomato Pesto

  • 1 Pint Jar (2 Cups) Sun Dried Tomatoes Packed in Oil
  • 1 Cup Toasted Almonds (can use Walnuts or traditionally Pine Nuts)
  • 1 Head of Garlic, Separated into cloves, skins removed and rough dice
  • 1 Cup Freshly Grated Parmesan Cheese
  • 1 Cup Tightly Packed Basil (can use Spinach)
  • Pinch of Sea Salt
  • Zest of 1 Medium Lemon
  • Depending on use, may need additional Olive Oil
Cooking Directions
  1. In a Food Processor, add the Sun Dried Tomatoes (with the Oil they are packed in) with all other ingredients. Process until evenly minced.
  2. AS NEEDED, while the processor is running, add additional Olive Oil to get a wetter batch. Especially if you are planning to use the pesto with pasta, you may want a more spreadable wet Pesto.
  3. Store covered in the fridge until ready to use and ENJOY!
And come back tomorrow to see my recipe for these quick and easy Sun Dried Tomato pesto Pinwheel Snacks!

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