Right after I made the Spinach Pesto my kids were craving panini’s for dinner and it would have made a nice spread with the grilled chicken. So instead, I made a quick batch of this Sun Dried Tomato & Asiago Cheese Pesto to go on our sandwiches and they were AMAZING!
The family liked them so much that I didn’t even get a chance to photograph the sandwiches themselves. This pesto was ready in about 10 minutes. For this recipe you’ll need sun dried tomatoes, garlic, fresh basil, Asiago cheese and extra virgin olive oil. Simply add all of the ingredients to a mini food processor and blend until smooth. I find that the cheese has enough salt in it, so I don’t add any extra, but you can season with salt and pepper if you prefer.
This Sun Dried Tomato & Asiago Cheese Pesto will last about a week in the refrigerator or if you’re not going to use it by then, you can also freeze it.
Some other uses for this pesto might be to mix it with cooked pasta, mix it in with a risotto, or use as a filler in stuffed chicken or pork. Hmmm….I better go make some more because that sounds delicious! ~Enjoy!
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Sun Dried Tomato & Asiago Cheese Pesto
Ingredients
- 1 c . Sun Dried Tomatoes
- 2 Garlic Cloves
- 1 c . Fresh Basil
- 2 tbsp . Asiago Cheese, shredded
- 3/4 c . Extra Virgin Olive Oil
Instructions
- Add the tomatoes, garlic, basil and cheese to a food processor and pulse until all ingredients have blended together.
- With the machine running, gradually add the oil until the mixture forms a paste-like consistency.
Notes
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*Recipe updated April 2017
Or as a pizza sauce!!
I really need to figure out how to make my own sun dried tomatoes. It can’t be that hard, I mean, the sun shines on my house, you know?
Thanks, Carrie, for a tasty-looking sauce/spread/dip/concoction!