Sun Dried Tomato And Pecan Pesto With Prawns Food

PECAN PESTO

Steps:

• Put the pecans in a food processor and pulse until finely ground. Add the basil, parsley, garlic, lemon zest and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and pulse to combine. With the motor running, slowly pour in the oil and process until combined. Transfer to a bowl.

SUN-DRIED TOMATO AND WALNUT PESTO

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.

SPICY SUN-DRIED TOMATO PESTO

Steps:

• Bring a large pot of salted water to a boil. Boil the pasta until al dente according to the package instructions.
• While the pasta cooks, make the pesto. Add the tomatoes, peppers, hazelnuts, vinegar and chili sauce to the carafe of a food processor. Process until smooth, about 2 minutes. With the machine running, slowly drizzle in the olive oil. Season the mixture with salt and pepper. If the mixture seems too thick, add a splash of pasta water.
• Add the cheese, butter, half of the pesto and a ladleful of pasta water to a large bowl. When the pasta is ready, drain and add it directly to the bowl. Stir together, adding more pesto as desired, or more pasta water to reach the desired consistency. Grate more cheese over the pasta and garnish with basil leaves. Serve immediately.
• Extra pesto, placed in an airtight container and topped with a layer of olive oil, will keep in the refrigerator up to 2 weeks.

PESTO CHICKEN WITH SUN-DRIED TOMATOES AND SQUASH

Steps:

• In a large nonstick pan cook chicken in hot oil over medium heat for 4 to 5 minutes.
• Turn chicken and add zucchini.
• Cook for 4 minutes or until chicken is tender and no longer pink and squash is tender.
• Spread pesto over chicken and sprinkle with cheese and sun dried tomatoes. Let that just warm and serve onto plates.

PESTO, RICOTTA AND SUN-DRIED TOMATO PIZZAS

Steps:

• Pizza crusts -- Grill one side just until lightly brown, then flip and brush the top side with pesto. Grill just another minute until heated through and the bottom side is lightly toasted. This can be done in the oven or on the grill. I prefer the grill for this if possible.
• Cheese -- Mix the ricotta with the tomatoes, salt and pepper and spread over the warm pesto pizzas. Garnish with fresh basil and slice in 4-6 pieces as an appetizer.
• The best light appetizer that is healthy but packs tons of flavor.

SUN-DRIED TOMATO PESTO

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).

PESTO & SUN-DRIED TOMATO SPREAD

Steps:

• cream together the cheeses, until well blended.
• add the pesto and tomatoes.
• put into a serving dish/shape into a rectangle.
• top with walnuts.
• chill and serve.

SUN-DRIED TOMATO PESTO CHICKEN ROLL-UPS

Steps:

• One by one put each chicken breast in a large ziplock baggie and pound it to 1/4 inch thickness.
• To make pesto: put the sundried tomatos, garlic, pecans, parmesan and olive oil into a mini-chopper or blender and puree until smooth.
• Lay the chicken flat and place a tablespoon of the pesto on each. Roll it up and secure with wooden toothpicks.
• Heat the butter in a heavy large frying pan. Add the chicken and saute until browned and done, about 30 minutes, turning several times.
• Meanwhile, add the cream and sour cream to a small saucepan and heat through. Add the remaining pesto to this and heat until bubbly, but not boiling.
• Pour sauce into the frying pan with the chicken. Be sure to scrape up any pan drippings and heat this well through.
• I served this over spinach.