Oven Dried Tomato and Pecan Pesto
Oven Dried Tomato and Pecan Pesto
KEEP SCREEN ON
Yield: Makes 3/4 cup
Ingredients
Ingredients
2 cups grape or cherry tomatoes, halved2 tablespoons shredded Parmesan cheese
2 tablespoons chopped pecans
1 clove garlic, peeled, minced
1 small bunch basil (.75 ounces), leaves removed from stems
1/2 teaspoon lemon juice
Salt and freshly ground black pepper
1/4 cup extra virgin olive oil
Preparation Method
- Lay tomatoes halves, cut side up, on Wolf dehydration rack.
- Position oven rack at rack position 3.
- Place prepared rack in Wolf oven.
- Place door stop on door latch.
- Touch or turn oven to Dehydrate* at 135°F for 4 hours, or until partially dry.
- Place tomatoes, Parmesan cheese, pecans, garlic, basil and juice in food processor.
- Pulse until pureed.
- Add salt and pepper to taste and stir in olive oil.
- Chill overnight. Store leftovers in refrigerator.
- Serve with crackers, fresh vegetable, bread, etc.
* Please follow directions for dehydration in the Wolf use and care book.