Ez Red Pesto Sauce Food
EZ RED PESTO SAUCE
Very easy and fast red pesto for your pasta or chicken dish that anyone can make. You can spice this up with Spanish pepper (just a little), if desired. You can substitute lime juice for the lemon juice, if desired.
Provided by wims recipes
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- Blend basil leaves, tomatoes, Parmesan cheese, olive oil, pine nuts, and garlic together in a blender until a smooth paste forms. Stir in lemon juice; season with salt and black pepper.
Nutrition Facts : Calories 282 calories, Carbohydrate 5.2 g, Cholesterol 8.8 mg, Fat 27.2 g, Fiber 1.3 g, Protein 6.9 g, SaturatedFat 5.1 g, Sodium 209.9 mg, Sugar 0.4 g
RED PESTO SAUCE
Make and share this Red Pesto Sauce recipe from Food.com.
Provided by Renee D
Categories Vegetable
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Make the sun-dried tomato pesto by pulsing the sun-dried tomatoes, garlic, pepper flakes, olive oil, thyme, and salt in a food processor until it comes together into a textured crumble. Add the walnuts, and pulse a few more timesSet aside.
- Combine 1/2 cup of the hot water in a large mixing bowl along with two-thirds of the sun-dried tomato pesto. Add more hot water if needed to thin the pesto out - it should make a nice chunky sauce. Taste and add more of the pesto if you like - it's really a matter of personal preference at this point.
- Top with the cherry tomatoes.
- *To oven-roast cherry tomatoes: Heat oven to 350F degrees. Cut each tomato in half and arrange in a large oven-proof baking dish. Mix together a big splash of olive oil, a spoonful of brown sugar, and a few pinches of salt. Pour this over the tomatoes. Gently toss them a bit, making sure they all get coated. Arrange tomatoes cut-side up. Place in the oven and bake for 45 mintutes or so, until the tomatoes are shrunken and sweet.
Nutrition Facts : Calories 449.4, Fat 45.9, SaturatedFat 5.9, Sodium 398.3, Carbohydrate 9.8, Fiber 2.6, Sugar 4.9, Protein 4.1
BEST RED PESTO SAUCE
This is a fantastic Pesto recipe, one that I make all the time....I usually make lots, and store in my freezer in icecube containers, so I have it ready to add to pasta recipes....when added to any tomato sauce, it seems to always taste better.
Provided by Kittencalrecipezazz
Categories Sauces
Time 20m
Yield 2 cups
Number Of Ingredients 8
Steps:
- In a food processor or blender, blend the tomatoes, basil and garlic.
- Add the grated cheese, nuts and 1/4 cup olive oil; blend well.
- Add the remaining 1/4 cup olive oil, salt and pepper; blend well.
- Store in the fridge, or separate evenly in icecube containers and freeze.
- Use in pasta dishes.
SPICY RED PESTO PASTA
Today, pesto describes many sauces that don't necessarily adhere to the traditional formula of cheese, basil, nuts and olive oil. This red version, which is inspired by pesto alla Siciliana, the scarlet cousin of green pesto Genovese, leans on sun-dried tomatoes, nuts and tangy roasted red peppers and uses basil as a garnish only. Though pesto is traditionally pounded by hand, a food processor simplifies the effort. This pasta sauce is versatile: Crown it with lemon zest for brightness, or stir in heavy cream for extra richness. Should you find yourself with extra pesto, drizzle it over steak, slather it on sandwiches or serve it alongside a cheese board or crudités.
Provided by Alexa Weibel
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Prepare the pesto: In a large skillet, heat 1 tablespoon of the oil over medium-high. Add the sun-dried tomatoes, walnuts, tomato paste, garlic and red-pepper flakes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until mixture is toasted and fragrant, about 5 minutes. Transfer the mixture to a bowl to let cool for a few minutes.
- Add the roasted red peppers and Parmesan to a food processor. Top with the cooled tomato mixture and the remaining 2/3 cup olive oil, and pulse the mixture until you form a paste. (It makes 2 cups.)
- Season the boiling water generously with salt, then add the pasta and cook until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
- Return the pasta to the pot, along with about 1 1/2 cups of the red pesto and 1 cup of the pasta water, and stir vigorously until the sauce is glossy and the pasta is evenly coated. Stir in additional pesto or pasta water to taste. Season to taste with salt and pepper.
- Divide among bowls, sprinkle with Parmesan and top with torn basil. Shave some fresh lemon zest on top, if using. Serve immediately.
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