SUN-DRIED TOMATO AND WALNUT PESTO
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 10m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Add the sun-dried tomatoes and oil, walnuts, cheese, crushed red pepper and garlic to a food processor and process until smooth. Add in the basil and pulse just about 5 times to retain the color of the herb. Season to taste.
SUN-DRIED TOMATO PESTO RECIPE
Steps:
- In a food processor add drained sun-dried tomatoes, basil, nuts and garlic, blend until chunky, then add the parmesan cheese, oregano and oil, mix until blended to desired consistency. Spoon into a glass jar, top with the extra olive oil and keep refrigerated. Enjoy!
Nutrition Facts : Calories 1335 kcal, Carbohydrate 65 g, Protein 27 g, Fat 116 g, SaturatedFat 19 g, Cholesterol 22 mg, Sodium 658 mg, Fiber 14 g, Sugar 42 g, ServingSize 1 serving
PENNE WITH SUN-DRIED TOMATO PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
- Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.
SUN DRIED TOMATO PESTO (NO NUTS)
This is my version of red pesto. It's really good with pasta or spread on a crusty bread.
Provided by Jenny Crocker
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Place sun-dried tomatoes in a small pot and cover with water; bring to a boil. Remove from heat and let tomatoes soften, about 10 minutes. Drain.
- Blend tomatoes, basil, Parmesan cheese, garlic, and salt in a blender until mixed. Slowly add olive oil, about 1/4 cup at a time; blend until smooth.
Nutrition Facts : Calories 204 calories, Carbohydrate 4.2 g, Cholesterol 1.1 mg, Fat 20.8 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 3 g, Sodium 451.9 mg, Sugar 2.6 g
SUN-DRIED TOMATO PESTO
Make and share this Sun-Dried Tomato Pesto recipe from Food.com.
Provided by Mirj2338
Categories Sauces
Time 5m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- Process all the ingredients in a food processor fitted with the metal blade until the mixture forms a coarse paste.
- (The pesto can be stored in an airtight container and refrigerated for up to 1 month).
SUN-DRIED TOMATO PESTO
I went to a market and bought some lovely pesto sauce, which the family loved. The market being so far away and the price or the pesto, meant I had to come up with something myself. So I did and the family love this even more. I have made it both with without the pine nuts, and it tastes great either way. This sauce can be chilled and served as a dip or spread on focaccia, fresh rolls or mountain bread...... our favourite is heated and stirred through pasta. This is so quick and easy and would be great with chicken or meat.. Freezers well also!!!!!!
Provided by Tisme
Categories European
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Put the pine nuts, parmesan cheese, basil, garlic,sugar, herbs and salt in a food processor and blend. Gradually add the oil and water until mixed to a thick paste. ( I dont make mine too smooth we like it coarse).
- Fold the chopped sundried tomatoes into the mixture and mix well, or put the tomatoes into the processor with the other infredients and give a quick wizz.
Nutrition Facts : Calories 234.8, Fat 19.3, SaturatedFat 4, Cholesterol 11, Sodium 475.1, Carbohydrate 10.2, Fiber 2.4, Sugar 5.8, Protein 8.1
SUN-DRIED TOMATO PESTO
The best sun-dried tomato pesto.
Provided by MRS. CINDY SCHMIDT
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 20m
Yield 40
Number Of Ingredients 13
Steps:
- Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
- In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.
Nutrition Facts : Calories 44.1 calories, Carbohydrate 2.4 g, Cholesterol 0.9 mg, Fat 3.5 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 80.5 mg, Sugar 1.4 g
SUN-DRIED TOMATO PESTO
Sun-dried tomatoes add rich, smoky flavor to always-pleasing pesto. For a main dish sauce, add 2 tablespoons olive oil for every 1/3 cup pesto and toss with hot pasta.-Catherine Chintala, Robbinsville, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1-1/4 cups.
Number Of Ingredients 7
Steps:
- In a food processor, combine the tomatoes, basil, garlic, salt and pepper. Cover and process until finely chopped. Stir in cheese. Serve with toasted baguette slices.
Nutrition Facts : Calories 62 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 154mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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