Oven Dried Tomato and Pecan Pesto

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Tomato_Pesto

Preparation:

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.

Makes 3/4 cup.

* Please follow directions for dehydration in the Wolf use and care book.