Oven Dried Tomato and Pecan Pesto

Sub-Zero Wolf Gourmet Recipes UK

Yields6 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins

RatingDifficultyBeginner

Preparation Method
1

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.

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Ingredients

 Makes 3/4 Cups
 2 cups Grape or cherry tomatoes, halved
 2 tsp Shredded Parmesan cheese
 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

Directions

Preparation Method
1

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.

Oven Dried Tomato and Pecan Pesto