The secret touch of creamy sun-dried tomato pesto is precisely due to the soft spreadable cheese that makes it smoother and well blended.
However, this pesto should be consumed within two days and stored in the refrigerator. It can be used to dress pasta and also spread on bread.
On bruschetta, however, it is the ultimate pleasure in a sauce and a special seasoning.
- Difficulty: Easy
- Cost: Medium
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3.5 oz sun-dried tomatoes
- 1.75 oz cream cheese
- 1.75 oz walnuts
- 6 leaves basil
- 3 tbsp extra virgin olive oil
- 1 clove garlic
Tools
- Immersion Blender
- Pot
Steps
Sun-dried tomato pesto with pecorino HERE amazon 
Drain the sun-dried tomatoes and place them in the immersion blender jug.
Add the other ingredients: cream cheese, walnuts, oil, basil, and the chopped garlic clove, and blend for 6-7 minutes until you get a smooth creamy pesto.
Finally, enjoy the creamy sun-dried tomato pesto with cheese on a slice of bread to discover a spectacular aroma.
Creamy Sun-Dried Tomato Pesto with Philadelphia-Style Cream Cheese
Do not add salt to this recipe as it would otherwise be too salty because the sun-dried tomatoes, even if cooked, remain salty.
You might think that sun-dried tomatoes cooked for about ten minutes become soft? Absolutely not, they soften just right and are not uncomfortable to eat.
If desired, the cream cheese can also be replaced with ricotta.
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FAQ (Questions and Answers)
Do blanched sun-dried tomatoes become soft?
You might think that sun-dried tomatoes cooked for about ten minutes become soft? Absolutely not, they soften just right and do not cause any discomfort when eating.
