PENNE WITH SUN-DRIED TOMATO PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
- Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.
SUN-DRIED TOMATO AND PESTO TORTA
You can make this up to three days ahead; be sure to start at least one day in advance.
Categories Condiment/Spread Food Processor Cheese Garlic Nut Tomato Appetizer No-Cook Christmas Cocktail Party Low Carb New Year's Eve Basil Pine Nut Winter Christmas Eve Bon Appétit
Yield Makes 20 servings
Number Of Ingredients 14
Steps:
- Finely chop garlic in processor. Add basil, 1/4 cup pine nuts, oil and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Using on/off turns, process just until blended. Transfer pesto to medium bowl.
- Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
- Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
- Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated.)
- Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices.
SUN-DRIED TOMATO PESTO
Make and share this Sun-Dried Tomato Pesto recipe from Food.com.
Provided by Mirj2338
Categories Sauces
Time 5m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- Process all the ingredients in a food processor fitted with the metal blade until the mixture forms a coarse paste.
- (The pesto can be stored in an airtight container and refrigerated for up to 1 month).
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
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
PESTO AND SUN-DRIED TOMATO TORTE
Make-ahead recipe! A buffet table becomes beautiful with lovely layers of cream cheese, pesto and sun-dried tomatoes.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 25m
Yield 40
Number Of Ingredients 6
Steps:
- In food processor, place cream cheese, Parmesan cheese and garlic. Cover and process until blended. Divide into thirds (about 1 cup each).
- Line 5-cup mold or 8x4-inch loaf pan with plastic wrap. Spoon one-third of the cheese mixture in bottom of mold; smooth top with spatula. Spoon pesto evenly over cheese layer. Spoon one-third of the cheese mixture over pesto layer; smooth top with spatula. Spoon tomatoes evenly over second cheese layer. Spoon remaining cheese mixture over tomatoes. Strike filled mold on counter to pack down. Cover and refrigerate at least 24 hours.
- When ready to serve, turn mold upside down onto serving platter and remove plastic wrap. Serve torte with baguette slices.
Nutrition Facts : ServingSize 1 Serving
SUN-DRIED TOMATO AND PESTO TORTA
Make and share this Sun-dried Tomato and Pesto Torta recipe from Food.com.
Provided by Hag chef
Categories Spreads
Time 15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Beat together cream cheese and butter in food processor (or beaters).
- Add the onion.
- Line a 2 cup margarine tub, or bowl, with plastic wrap.
- Spread 1/3 of the cream cheese mixture in the bottom of the bowl.
- Top with ½ of the pesto and tomatoes.
- Repeat layers.
- Top with cream cheese mixture.
- Spread layers to the edge of the bowl, so they will show through when unmolded.
- Refrigerate for several hours or overnight.
- Unmold onto serving plate.
- Serve with baguette slices or your favourite crackers.
Nutrition Facts : Calories 140.8, Fat 14.3, SaturatedFat 9, Cholesterol 41.1, Sodium 157.7, Carbohydrate 2.1, Fiber 0.3, Sugar 1, Protein 1.9
INSTANT PESTO TORTA WITH BREAD AND VEGETABLES
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Line a small shallow dish or bowl with plastic wrap or waxed paper. Coat wrap with vegetable spray. Arrange a pattern in bottom of the dish using the sun-dried tomatoes and basil. Add 1 1/2 tubs of garlic and herb cheese (about half a pound) to the dish and smooth over, then layer in the sun-dried tomato spread and the pesto. Spread the remaining cheese on top of the pesto. Place a serving plate over the bowl and invert the bowl. Hold on to the edges of the waxed paper or wrap to release the cheese. Remove the waxed paper or plastic wrap. Arrange the sliced baguette along 1 side of the torta.
- Arrange carrots and tomatoes along the opposite side of the torta.
BAKED PESTO & SUN-DRIED TOMATO APPETIZER
Your guests will be standing by the oven waiting for this to come out. Don't expect it to last long...trust me! EASY and IMPRESSIVE! Compliments of Kraft.
Provided by Chef Decadent1
Categories < 30 Mins
Time 30m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F.
- Unroll crescent roll dough (I use Pillsbury); separate into 4 rectangles.
- Place 2 of the rectangles side by side, on a nonstick baking dish. Firmly press seams and perforations together to seal. Reserve remaining dough for decorative garnish.
- Cut the block of cream cheese horizontally. Place one half on the pastry. Spread with 2 tsp basil pesto and 2 tsp of finely chopped and drained oil packed sun dried tomatoes. Place the other half of the cream cheese on top to form a sandwich.
- Bring up sides of dough to encase the cream cheese completely and decorate with remainder of dough.
- Bake for 20 minutes. Enjoy!
Nutrition Facts : Calories 186.7, Fat 11.7, SaturatedFat 6.7, Cholesterol 45.4, Sodium 244.2, Carbohydrate 15.7, Fiber 1.1, Sugar 1.4, Protein 4.9
CHEESE, PESTO AND SUN-DRIED TOMATO TORTA
I make this for a potlucks or parties, so often I assemble a tiny one in a mini-loaf pan for the two of us. If there are any leftovers, they go great on bagels. I sometimes take small disposable containers so people can take some home with them. If you want to use pre-made pesto, 3/4-1 cup should be enough for this dish. I usually serve it with assorted crackers, but it goes well on toasted baguette slices and mini-bagels too. It takes awhile to assemble, but cooking time is simply chilling time.
Provided by TigerJo
Categories Spreads
Time 7h30m
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- Finely chop garlic cloves in food processor; add basil, nuts, oil and lemon juice; Process until well blended; Add 1/3c cream cheese, all of parmesan cheese, and pulse until just blended; turn into a medium bowl and set aside.
- Coarsely chop tomatoes in food processor; add tomato paste and blend until mixture is almost smooth; add 1/3c cream cheese and blend well; transfer to a small bowl and set aside.
- In a large bowl, mix remaining softened cream cheese and butter until fluffy; season with salt and pepper.
- Spray 6c straight sided dish (such as a souffle dish or springform pan) with non-stick pan spray, line with plastic wrap (I line pan with at least two layers of it) allowing wrap to drape over the sides.
- Without worrying about keeping the layers perfect, spread 3/4c cream cheese/butter mixture evenly over prepared dish with a spoon dipped in hot water; top with half of the tomato mixture, then 1/2c of cream cheese mixture, then half the pesto mixture.
- Repeat layering with 1/2c cream cheese mixture, remaining tomato mixture, 1/2c cream cheese mixture, remaining pesto, then remaining cream cheese mixture; Cover and chill 6hrs or overnight.
- Invert torta onto serving platter, carefully peel away plastic wrap, and serve.
Nutrition Facts : Calories 212.3, Fat 20.6, SaturatedFat 11.1, Cholesterol 51.1, Sodium 213.1, Carbohydrate 4.1, Fiber 0.9, Sugar 0.7, Protein 4.2
GOAT CHEESE, SUN-DRIED TOMATO, AND PESTO TORTA
This can be made ahead of time, it is a beautiful display and, most importantly, it packs a punch in the flavor department! what more do you need?
Provided by mowo3160
Categories < 30 Mins
Time 16m
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Mix goat cheese and cream cheese in a bowl. Season with salt and pepper to taste.
- Combine goat-cream cheese mixture with the sun-dried tomatoes, tomato paste, and vinegar in a separate bowl. Season with salt and pepper to taste. (again).
- Line a 2-cup ramekin or a small bowl with plastic wrap, extending the wrap over the sides. spray the plastic wrap with vegetable oil cooking spray. Spread half the goat-cream cheese mixture evenly in the bottom of the ramekin. Cover with pesto, then with the cheese tomato mixture. top with remaining goat cheese mixture. Fold wrap over the final cheese layer and refrigerate until chilled, at least 1 1/2 hours.
- Invert the torta onto a platter and peel off the plastic wrap. Garnish with basil and serve with baguette slices.
- **The torta can be made 2days ahead and refrigerated. This torta can be so gorgeous if you pay attention to making clean, well defined layers.
Nutrition Facts : Calories 177.4, Fat 15.6, SaturatedFat 9.3, Cholesterol 42.4, Sodium 231.9, Carbohydrate 4.7, Fiber 0.9, Sugar 1.1, Protein 6
More about "sun dried tomato and pesto torta recipes"
PESTO & SUN DRIED TOMATO TORTA - FAMILY TABLE TREASURES
From familytabletreasures.com
Estimated Reading Time 5 mins
- Finely chop garlic in processor or high powered blender. Add basil, 1/4 cup pine nuts, oil and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Process until just mixed. Transfer pesto to medium bowl.
- Rinse out processor or blender. Place sun dried tomatoes to processor and mix until finely chopped. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well. Remove mixture to a small dish.
- Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
- Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. Cover and chill overnight. (This can be made up to 3 days ahead. At the very least it will need 24 hours to chill.)
SUN-DRIED TOMATO PESTO TORTA - WEBMD
From webmd.com
Cuisine ItalianCategory DinnerServings 6Calories 183 per serving
- Add half (4 ounces) of light cream cheese and 1/3 cup of pesto to small mixing bowl. Beat on LOW speed until blended very well.
- Add sun-dried tomatoes, tomato paste, and remaining light cream cheese to a small food processor and pulse until mixture is well blended.
- Line a 2-3 cup souffle dish (or similar) with plastic wrap (enough so plenty is hanging over the sides). Spread half of the pesto mixture evenly in the bottom of the prepared dish. Top with half of the sun-dried tomato mixture, then the remaining pesto mixture. Then spread the remaining sun-dried tomato mixture evenly on top of the final pesto layer. Cover the torta well with the plastic wrap hanging outside the souffle dish. Chill in refrigerator overnight (can be made 2 days ahead).
- When ready to serve, unwrap the top of the torta, then invert torta onto a serving platter. Peel off plastic completely. Garnish the top with basil sprigs and toasted pine nuts if desired. Serve with baguette slices and/or crackers.
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