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Home » Sauces & Condiments » 3-Cheese Pesto Spread with Sun-Dried Tomatoes

3-Cheese Pesto Spread with Sun-Dried Tomatoes

Posted by: Shelby Kinnaird / Gluten-free, Sauces & Condiments / August 31, 2018

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Do you like Caprese Salads that feature mozzarella, tomatoes, and fresh basil? This 3-Cheese Pesto Spread with Sun-Dried Tomatoes packs all of the same flavors into a spread you can use on pizza, sandwiches, grilled chicken, potatoes, eggs, you name it!

3-Cheese Pesto Spread with Sun-Dried Tomatoes

This post contains at least one affiliate link.

While at the American Association of Diabetes Educators (AADE) conference, I met some folks from a company that makes cauliflower crusts. Now pizza crusts made with cauliflower are nothing new; I’ve actually made my own many times. Take this Spinach Artichoke Pizza, for example. What the Cali’flour Foods folks turned me onto was cutting up the baked crusts and using them as chips! How great is that idea?

Their Sweet Red Pepper or Original Italian cauliflower crusts would be great served with this 3-cheese pesto. You could make a pizza (think Italian chicken sausage and artichokes) or do a chip and dip thing.

Other Ways to Use 3-Cheese Pesto Spread with Sun-Dried Tomatoes

  • Replace mayonnaise on a burger or sandwich.
  • Make Easy Pesto Potatoes.
  • Top thick slices of tomato with the spread and broil.
  • Smear on grilled chicken.
  • Serve with Summer Vegetable Bean Soup.
  • Use in Pesto Holiday Crackers.
Recipe Card
3-Cheese Pesto Spread with Sun-Dried Tomatoes
0 from 0 votes

3-Cheese Pesto Spread with Sun-Dried Tomatoes

All of the flavors of a Caprese Salad in a spread you can you use for sandwiches, pizza, potatoes, eggs, you name it!
Prep Time:10 minutes
Total Time:10 minutes
Author:Shelby Kinnaird | Diabetic Foodie
Servings:2 cups
Review Print

Ingredients

  • 2/3 cup Parmesan cheese coarsely grated
  • 2/3 cup Romano cheese coarsely grated
  • 2/3 cup Asiago cheese coarsely grated
  • 1/4 cup oil-packed sun-dried tomatoes drained and chopped
  • 1/4 cup 5-Minute Homemade Pesto

Instructions

  • Place all ingredients into a food processor.
  • Pulse until well-combined and the spread is the consistency you like.

Recipe Notes

This spread should keep for a week in the refrigerator or three months in the freezer.
If you don't want to make your own pesto, using store-bought is fine.

Nutrition Info Per Serving

Nutrition Facts
3-Cheese Pesto Spread with Sun-Dried Tomatoes
Amount Per Serving (2 tablespoons)
Calories 57 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Cholesterol 7mg2%
Sodium 205mg9%
Potassium 29mg1%
Carbohydrates 1g0%
Fiber 0g0%
Sugar 0g0%
Protein 4g8%
Vitamin A 400IU8%
Vitamin C 0mg0%
Calcium 70mg7%
Iron 0.2mg1%
Net carbs 1g
* Percent Daily Values are based on a 2000 calorie diet.
Course: Condiments
Cuisine: Italian
Keyword: 3-cheese pesto, pesto
Did you make this recipe?Click here to leave a comment & star rating!
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  1. Susan @ Culinary Envy says

    August 31, 2018 at 8:36 am

    Oh my gosh, this sounds delicious and the perfect accompaniment to my Labor Day table! Pinned

    Reply
    • Shelby Kinnaird says

      August 31, 2018 at 9:22 am

      Susan – Happy to hear! What else is going to be on your table?

      Reply
  2. Liz says

    August 31, 2018 at 8:34 am

    Ohhh I love pesto! We got a pizza oven this year and I’ve been having fun thinking of new pizza toppings ideas. This one is definitely on the list!

    Reply
    • Shelby Kinnaird says

      August 31, 2018 at 9:22 am

      Liz – A pizza oven? Lucky you! We loved this spread on our cauliflower crust pizza!

      Reply

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