Sundried tomato pesto spread

| November 24, 2006 | 1 Comment
Sundried tomato pesto spread
yields about 3/4 cup
½ cup baby spinach, packed
½ cup sundried tomatoes
3-5 cloves garlic, depending on your taste
½ cup walnuts
½ cup shredded romano
2 tbsp olive oil

Combine all ingredients in a food processor and process to a paste.

Cucina Bella Notes:
This spread is thicker than a traditional pesto, so it works well as a sandwich spread (in a pita or on a tortilla would be ideal). It also works great spread on meat or fish for a delicious alternative to marinades or rubs. (Try it in homemade ravioli too!) If you’d like to have it on pasta, be prepared to do a lot of stirring to get it to mesh with the pasta. Alternatively, you can add 2 tbsp of cold water to the mixture when processing to give it a looser texture that blends easier with pasta.

Category: spreads/dips

About the Author ()

Sarah Walker Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

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  1. Fun With Pesto | Sarah’s Cucina Bella :: Family Food | July 17, 2008

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