SUN-DRIED TOMATO PESTO
A had a glut of tomatoes last Summer, so sun-dried them. This pesto is a great way of using up sun-dried tomatoes, and super good value as well.
Provided by clkrecipes
Time 20m
Yield Makes 2 x 250ml small jars
Number Of Ingredients 8
Steps:
- Blend all the ingredients together in a food processor except the olive oil. Start the food processor and drizzle in the olive oil slowly while still mixing. Stop the machine, scrape down the sides, and adjust salt and pepper, according to taste.
- Any leftover pesto can be stored in a jar with a tight fitting lid. Pesto can be refrigerated for up to one week. You can also freeze the pesto in ice cube trays, and this will keep for up to 2 months.
LINGUINE WITH BROCCOLI RABE AND TOMATO-WALNUT PESTO
The roasted garlic and the pesto can be made up to a few days in advance. Allow the pesto to come to room-temperature when serving and the hot pasta will heat it for you.
Provided by California Walnuts
Time 2h15m
Number Of Ingredients 20
Steps:
- Set the rack to center position (if using a full-size oven) and preheat the oven (or toaster oven) to 375°F. Line a small baking pan with foil.
- Slice off and discard the very top-most tips of the garlic bulbs and stand the bulbs upright on the foil. Gently and daintily pour about 1 teaspoon olive oil into/onto the upward-facing open cut in each bulb.
- Roast for 40 minutes or until the bulbs feel soft when gently pressed. (Larger bulbs will take longer.) When cool enough to handle, break each bulb into individual cloves, and squeeze the pulp onto a plate. (Some cloves might keep their shape, while others turn to mush. It's all fine, as long as they're tender enough to mash.)
- Place the tomatoes and boiling water in a small bowl, cover with a plate, and let stand for 1 hour.
- Put the basil, parsley, and walnuts in a blender or food processor, and pulse until feathery. Add the garlic and the tomatoes with all their water, and purée until it becomes a smooth paste.
- Return it to the bowl, and stir in salt and optional red pepper flakes to taste. Cover tightly and refrigerate until use. Bring to room temperature before serving. Yield is 1 1/4 cups (a little bit goes a long way)
- Put up a kettle of water to boil for the pasta. Add the pasta and cook according to the package instructions.
- Meanwhile, heat a medium-large wok or skillet. When the pan is hot, add about 2 teaspoons of the oil and the broccoli rabe. Sprinkle lightly with salt, and using tongs, stir-fry over high heat for about 2 minutes, or until the rabe is deep green. Add the wine or bouillon and the minced garlic, and cook for about 5 minutes until the broccoli rabe is tender. Gently stir in the roasted garlic during the last minute or so.
- Drain the pasta and transfer to a serving platter or large shallow bowl. Drizzle with a little more olive oil, and then dump the broccoli rabe mixture over the top. Stirring with tongs as you go, sprinkle in the cheese and some black pepper, gently tossing everything together, and bringing the pasta up from the bottom as you mix. Taste to correct salt.
- Serve hot, garnishing each serving with a generous dollop of Tomato-Walnut Pesto on top.
Nutrition Facts : Calories 567 cal, Cholesterol 12 mg, Carbohydrate 66 g, Protein 18 g
SPAGHETTI WITH TOMATO AND WALNUT PESTO
Basil is a mere garnish in this nutty, cheesy, peak-season pesto sauce.
Provided by Andy Baraghani
Categories Bon Appétit Pasta Tomato Walnut Dinner Parmesan Cheese Basil Anchovy Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until slightly darkened, 8-10 minutes. Let cool.
- Heat broiler. Toss tomatoes with 2 Tbsp. oil on a rimmed baking sheet; season with salt. Broil, tossing once, until tomatoes are blistered and have released some of their liquid, 5-7 minutes. Let cool.
- Pulse anchovies, garlic, lemon zest, red pepper flakes, and 1/2 oz. Parmesan in a food processor until finely ground. Add walnuts and half of tomatoes, then, with motor running, stream in 1/3 cup oil; process just until combined. Season with salt. Transfer pesto to a large bowl and stir in black pepper.
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
- Transfer pasta to bowl with pesto and add a splash of pasta cooking liquid. Toss, adding more cooking liquid as needed, until sauce coats pasta. Add basil and remaining tomatoes.
- Divide among bowls; top with more Parmesan and black pepper and drizzle with oil.
- Do Ahead
- Pesto can be made 1 day ahead. Cover and chill.
TOMATO AND WALNUT PESTO
This pesto is a little different, with a bold tomato base. Grill your tomatoes to bring out their sweetness and add smokiness. For this recipe, fusilli, linguine, spaghetti, pappardelle, or bucatini work best.
Provided by Hetty McKinnon
Categories Tomato Summer Healthy Quick & Easy Quick and Healthy
Number Of Ingredients 11
Steps:
- Heat the grill to high. Place the tomatoes on a large tray and drizzle over some olive oil. Season with a big pinch of sea salt. Grill the tomatoes for 6-8 minutes, until the tomatoes have blistered and released some liquid.
- In a blender or food processor, whizz up the garlic, parsley, lemon zest and red chile flakes to a fine paste. Add the walnuts and half of the tomatoes, and with the motor running, pour in 1/3 cup of olive oil in a steady stream. When combined, stir in the parmesan and season with sea salt and a good turn of black pepper.
- Bring a large pot of salted water to the boil and add the pasta, stirring. Cook according to the packet instructions until al dente. Reserve 1/2cup of the pasta cooking water and drain the pasta.
- Place the pasta in a large bowl and add the pesto along with a splash or two of the reserved pasta cooking water. Keep adding the cooking liquid in small amounts until the sauce coats the pasta effortlessly. Scatter over the remaining grilled tomatoes and the basil leaves.
- To serve, top bowls of pasta with a generous amount of parmesan, a squeeze of lemon juice and a finishing drizzle of olive oil.
TOMATO-WALNUT PESTO SPREAD
Whenever I bring this popular spread to parties, I know I'm going to get recipe requests. The red, green and white layers make it especially festive for Christmastime. -Marsha Dawson, Appleton, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2-1/3 cups.
Number Of Ingredients 8
Steps:
- Line a 4-cup mold with plastic wrap; coat with cooking spray. Place tomatoes in bottom of mold; set aside., In a large bowl, beat the cheeses, sour cream and butter until blended. In another bowl, combine walnuts and pesto. Spread cheese mixture over tomatoes in prepared mold; top with walnut mixture., Bring edges of plastic wrap together over pesto; press down gently to seal. Refrigerate for at least 4 hours or until firm. Open plastic wrap; invert mold onto a serving plate. Serve with crackers.
Nutrition Facts : Calories 129 calories, Fat 12g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 137mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
PASTA WITH CREAMY WALNUT PESTO
This unusual pesto is also wonderful with potato gnocchi, on crostini, in panini, or stirred into risotto at the end
Provided by Ursula Ferrigno
Categories Dinner, Pasta
Time 30m
Number Of Ingredients 8
Steps:
- Boil the pasta. Meanwhile, put the walnuts and garlic in a food processor and whizz until finely chopped. Add the basil, cheese, butter and oil and pulse a few more times. Season.
- Pour the cream into a pan and warm through. Add two-thirds of the pesto, then gently heat to loosen it. When the pasta is ready, drain, reserving 2 tbsp of the cooking water, then mix both with the sauce. Serve immediately, sprinkled with the extra Parmesan and basil, if using. The leftover pesto will keep in the fridge for up to a week, or frozen for up to a month.
Nutrition Facts : Calories 805 calories, Fat 47 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 0.48 milligram of sodium
LEMON-WALNUT PESTO STUFFED CHERRY TOMATOES
This is from the "Vegetarian Appetizers" cookbook. The picture looked so fabulous that I just had to try it. DH and the other guests just gobbled these up. The pesto is pretty tasty! You will have to guage the olive oil based upon how you like your pesto. The yield on this is dependent upon the size of the tomatoes used and how you cut them. This yield assumes the tomato only has the top cut off, not in half.
Provided by Ducky
Categories Cheese
Time 25m
Yield 12 tomatoes
Number Of Ingredients 9
Steps:
- Put all pesto ingredients in food processor and process until slightly chunky, or desired consistency.
- Taste and adjust seasonings, as necessary.
- Cut tomatoes (in half or cut off the very top) and remove seeds and juice (I use an iced tea spoon).
- Fill tomato with pesto using a pastry bag or ziploc bag (small spoon may also work).
- Sprinkle with paprika just before serving.
- Serve chilled or room temperature.
Nutrition Facts : Calories 54.7, Fat 5, SaturatedFat 0.8, Cholesterol 1.8, Sodium 32.9, Carbohydrate 1.6, Fiber 0.6, Sugar 0.6, Protein 1.8
BASIL-WALNUT PESTO AND TOMATO ON A BAGUETTE
Provided by Food Network
Yield 10 servings
Number Of Ingredients 10
Steps:
- Combine basil, garlic and walnuts in a food processor and chop well. Slowly drizzle in olive oil, keeping processor going. Once oil is combined, turn off processor and add cheeses, salt and pepper. Stir to combine. Keeps well in refrigerator for up to a week.
- To make sandwiches: Cut baguette into sandwich-size pieces. Cut each piece down the center, leaving one side intact. Slather bread with pesto. Slice four tomatoes thinly and distribute between sandwiches.
CAPRESE CHICKEN WITH WALNUT PESTO
Caprese Chicken with Walnut Pesto layers tender chicken breast with homemade pesto, mozzarella, tomatoes, fresh basil, and balsamic glaze.
Provided by Eric Jones
Categories Low Carb
Time 18m
Yield 4
Number Of Ingredients 19
Steps:
- Remove leaves from basil stem, then place in a food processor (paid link) along with the garlic cloves and walnuts. Pour half of the olive oil into the food processor (paid link) and blend ingredients.
- Slowly drizzle in the remaining olive oil and blend until smooth.
- Add blended pesto into a bowl and stir in grated parmesan cheese, black pepper, salt, and garlic powder.
- Cut fresh mozzarella cheese into thick slices and cut tomatoes into thin slices.
- Cut boneless chicken breast in half lengthwise and season both sides evenly with Italian seasoning, black pepper, garlic powder, ground thyme, salt, and onion powder.
- Heat a cooking pan to medium-high heat and add the olive oil.
- Cook chicken breast for 4 minutes on one side, then flip. Immediately layer the cooked side with pesto, mozzarella cheese, and one or two tomato slices. Cover and cook for an additional 4 minutes.
- Remove from the heat and drizzle balsamic glaze on top. Serve immediately.
Nutrition Facts : Calories 513 calories, Sugar 0.8g, Sodium 594mg, Fat 36.1g, Carbohydrate 4.6g, Fiber 1.4g, Protein 42.3g, Cholesterol 116mg
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.
More about "tomato and walnut pesto food"
SPAGHETTI WITH TOMATO AND WALNUT PESTO RECIPE | BON …
From bonappetit.com
5/5 (23)Estimated Reading Time 3 minsServings 4
- Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until slightly darkened, 8–10 minutes. Let cool.
- Heat broiler. Toss tomatoes with 2 Tbsp. oil on a rimmed baking sheet; season with salt. Broil, tossing once, until tomatoes are blistered and have released some of their liquid, 5–7 minutes. Let cool.
- Pulse anchovies, garlic, lemon zest, red pepper flakes, and ½ oz. Parmesan in a food processor until finely ground. Add walnuts and half of tomatoes, then, with motor running, stream in ⅓ cup oil; process just until combined. Season with salt. Transfer pesto to a large bowl and stir in black pepper.
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.
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ROASTED TOMATO BASIL PASTA - JESSICA GAVIN
From jessicagavin.com
4.8/5 (13)Total Time 30 minsCategory EntreeCalories 497 per serving
- Preheat the oven to 350°F. Add walnuts to a rimmed baking sheet and toast on the center rack for 8-10 minutes. Cook until slightly darkened, stirring halfway through. Allow to cool.
- Heat broiler. In a large bowl, combine tomatoes, 2 tablespoons olive oil, and ½ teaspoon salt then add to a rimmed baking sheet. Place sheet in the oven about 8 to 10 inches away from the top of the broiler. Cook until tomatoes start to soften and blister, about 5 to 7 minutes. Set aside to slightly cool.
- In a blender or food processor add anchovies, garlic, lemon zest, red pepper flakes, and ½ ounce of Parmesan cheese. Pulse or blend until finely ground, about 15 seconds.
- Add ⅔ cup of the toasted walnuts and half of the tomatoes. With the motor running, stream in ⅓ cup of the olive oil, process until just combined. Taste and season with salt and pepper. Puree for a few more seconds until combined. Transfer pesto to a large bowl.
ROASTED TOMATO AND WALNUT PESTO PASTA - ALWAYS NOURISHED
From nourishedtheblog.com
Servings 4Total Time 30 minsEstimated Reading Time 5 mins
- While the tomatoes are cooking and cooling, boil a pot of water and cook the pasta noodles according the package directions.
- Transfer the pesto sauce to the skillet pan used earlier. Gently heat the tomato pesto over low heat.
SUNDRIED TOMATO + WALNUT PESTO PASTA - THE SAVVY SPOON
From thesavvyspoon.com
Cuisine American, Indian, MediterraneanCategory Main Course, Salad, Side DishServings 4Total Time 30 mins
- Bring a large pot of water to a boil, then season with 1 tbs. salt. Cook the pasta according to the package directions.
- Place the entire contents of the sundried tomatoes jar into the bowl of a food processor. Add the walnuts, parmesan, garlic, salt and pepper, and pulse to combine. You might need to scrape down sides with a spatula ever so often. Drizzle in 1/4 cup of oil (or less if you want a thicker pesto) to create pesto sauce. Taste and season if necessary.
- In your medium serving bowl, place sliced asparagus spears and 1/2 of the pesto. Top with hot pasta and toss to combine, adding more pesto as desired. Let cool before tossing in mozzarella balls so they do not melt. Top with more parmesan cheese and serve warm, at room temp or cool!
SUN-DRIED TOMATO WALNUT PESTO PASTA - COOKING FOR PEANUTS
From cookingforpeanuts.com
Reviews 2Calories 658 per servingCategory Main
- according to the directions on the package until al dente. Save 1 cup of the pasta cooking water when draining. Set aside.
- in a large skillet over medium-low heat for about 6 minutes, or until lightly browned. Stir frequently to prevent burning.
- Transfer to toasted walnuts to a food processor. Add the sun-dried tomatoes, 3 tablespoons oil from the tomatoes, nutritional yeast, crushed red pepper, garlic, and basil. Process until a smooth paste forms. Add more oil from the sun-dried tomatoes as needed until the desired consistency.
- Transfer the pesto to a large skillet. Add ¼ cup of the reserved pasta water. Cook over medium heat for about 4 minutes, or until warmed through, stirring frequently. Add the desired amount of pasta and stir to combine. Cook for about 2 minutes more, or until warmed through, adding more of the reserved pasta water until the desired consistency. Season with salt and black pepper.
ARUGULA WALNUT PESTO AND SUNDRIED TOMATO PASTA - TABLE FOR ...
From tablefortwoblog.com
Reviews 44Category Main CourseCuisine AmericanTotal Time 20 mins
- In the bowl of a food processor, add arugula (in batches), parmesan, walnuts, salt, and black pepper. Turn the food processor on high and drizzle in olive oil through the feed tube until everything is combined. Remove blade from food processor and using a spatula, scrape out the pesto and store it in an airtight container or what I like to do is store it in mason jars.
- In a large stock pot, bring water to a boil then add pasta and cook according to the instructions on the back of the box. Drain pasta well, reserving 1 cup of pasta water. In a large bowl, add the pasta and 4 tbsp. of the arugula walnut pesto to the pasta. Toss gently until all is combined. If mixture looks too thick, pour a little bit of pasta water on top, 1 tbsp. at a time. You probably will not use all of the pasta water. Toss the sundried tomatoes in with the pasta and add more pesto, if needed.
- Keep pesto in fridge in an airtight container for up to two months and keep pasta in fridge in an airtight container for up to 5 days.
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Cuisine VeganTotal Time 35 minsServings 4Calories 539 per serving
- Combine sun-dried tomatoes, walnuts, parsley, garlic, salt, olive oil, and lemon juice in a food processor. Blend until it's a paste with small pieces, approx. 3 to 5 minutes.
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Ratings 15Calories 274 per servingCategory Sauce
- Add all ingredients except the sun-dried tomato oil to a food processer and mix until all ingredients are at your desired coarseness.
- Add in the oil from the sun-dried tomatoes (or add olive oil if this is not enough). Mix, check consistency, and add more olive oil if desired. Serve!
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- Combine first 6 ingredients, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a food processor; process until smooth, scraping sides of bowl occasionally. Gradually add oil through food chute with food processor on; process until smooth.
- Cook pastas according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid. Combine pastas, pesto mixture, tomatoes, reserved cooking liquid, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper in a large bowl; toss well.
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From foodlove.com
Reviews 1Category AppetizersServings 2Total Time 15 mins
- Toast the walnuts in a dry skillet over medium heat. When they are fragrant and slightly browned (about 5 minutes), remove them from the heat and allow to cool.
- Place all the ingredients except the olive oil in a food processor. Use only half the Balsamic vinegar and agave syrup at first. You can taste and adjust ingredients later.
- Add the olive oil, then process for 30 more seconds. Add more olive oil if needed to achieve the desired consistency.
KALE WALNUT PESTO & BLISTERED TOMATO PASTA - TASTES LOVELY
From tasteslovely.com
5/5 (1)Total Time 20 minsCategory Main CourseCalories 598 per serving
- In a food processor, combine all the pesto ingredients except the olive oil. Pulse 5-7 times until all the ingredients are coursely chopped. Then, with the food processor running, drizzle in the olive oil until combined.
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