TOMATO PESTO RECIPE
Provided by Petro
Number Of Ingredients 12
Steps:
- Boil water in a saucepan
- Soak tomatoes in boiling water until soft, about 10 minutes.
- Drain but reserve the liquid.
- Place tomatoes and remaining ingredients in blender or food processor and process until well mixed. If too thick, add a little of the liquid you reserved above.
- Serve with your pasta or chicken recipes or as a spread on crostini (recipe coming next). Goes well with basil on any of these dishes or appetizers.
SUN-DRIED TOMATO PESTO
Steps:
- Gather the ingredients.
- Heat an oven to 350 F. Spread out the walnuts on a small baking sheet and toast in the oven until fragrant, about 8 to 10 minutes; let cool completely.
- Pour the reserved sun-dried tomato oil into a liquid measuring cup. Add enough olive oil to the sun-dried tomato oil to make 1/2 cup total.
- Add the walnuts to a food processor and pulse a few times until coarsely chopped.
- Add the sundried tomatoes, oil mixture, basil, Parmesan, garlic, lemon zest, salt, and red pepper flakes (if using).
- Process until the desired consistency is reached, stopping to scrape down the sides once or twice. If needed, add more olive oil in a slow stream (up to 1/4 cup more). If the mixture is too thick, add a tablespoon or two of water to loosen the consistency.
- Taste for seasoning and adjust, if necessary. Use immediately or store in the fridge.
Nutrition Facts : Calories 163 kcal, Carbohydrate 6 g, Cholesterol 2 mg, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, Sodium 156 mg, Sugar 0 g, Fat 15 g, UnsaturatedFat 0 g
SICILIAN TOMATO PESTO
Steps:
- Heat a dry, medium skillet over medium heat. Add the almonds and toast, stirring often, until golden, about 3 minutes. Transfer to a plate to cool.
- Combine the cooled almonds, tomatoes, basil, parsley, mint, red pepper flakes, garlic and 1/2 teaspoon salt in a food processor. Pulse, adding a little bit of the oil at a time, until everything is finely chopped and emulsified. Add the Parmesan and pulse to incorporate. Season with salt to taste.
- Transfer to a serving bowl and serve with the toasted baguette slices. Any leftover pesto can be kept refrigerated in an airtight container for up to 2 days.
TOMATO PESTO
Chef Note: This is a great sauce for pasta salad because it's delicious at room temperature. You could also slather it on bruschetta, grilled fish or chicken. Or make a brunch dish by topping a thick slice of toast with proscuitto, a poached egg and a little of this summer pesto. In summer, when you can get your hands on vine-ripe tomatoes, you don't even need to peel them. To intensify the flavor, you can add a few oven-dried tomatoes. The pesto keeps several days in a tightly sealed container in the refrigerator.
Provided by Michael Chiarello : Food Network
Time 20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Combine the tomatoes, garlic, basil, olive oil, vinegar, and salt and pepper, to taste, in a blender and puree until smooth. Add the cheese and blend briefly just to mix. Transfer to a bowl and adjust the seasoning.
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
TOMATO & BASIL SOUP
Combine fruity sundried tomatoes with tinned tomatoes to make this rich tomato soup with a homemade basil pesto - perfect for the depths of winter.
Provided by Good Food team
Time 25m
Number Of Ingredients 9
Steps:
- Heat the butter or oil in a large pan, then add the garlic and soften for a few minutes over a low heat. Add the sundried or SunBlush tomatoes, canned tomatoes, stock, sugar and seasoning, then bring to a simmer. Let the soup bubble for 10 mins until the tomatoes have broken down a little.
- Whizz with a stick blender, adding half the pot of soured cream as you go. Taste and adjust the seasoning - add more sugar if you need to. Serve in bowls with 1 tbsp or so of the pesto swirled on top, a little more soured cream and scatter with basil leaves.
Nutrition Facts : Calories 213 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 1.2 milligram of sodium
TOMATO PESTO & CHICKEN PASTA
2nd sons favourite dish. We eat this about once a month, though I vary the pesto, and occasionally add capsicums or olives.
Provided by JustJanS
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute the onion and bacon until the onion is soft (about 5 minutes).
- Add the garlic and cook another couple of minutes.
- Add the chicken and mushrooms and cook until the chicken turns white.
- (about 10 minutes), stirring frequently.
- Add the white wine and allow to cook to reduce for a couple of minutes, then add the stock.
- Add the pesto and the crean and cook until heated through.
- Add the Parmesan and stir through along with the green onion tops.
- Serve over the cooked pasta and offer extra Parmesan cheese.
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.
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.
PESTO TOMATO TOAST
Make and share this Pesto Tomato Toast recipe from Food.com.
Provided by bert2421
Categories Lunch/Snacks
Time 18m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 375.
- Place bread on ungreased sheet.
- Spread each slice with a scant tbsp of pesto.
- Top with tomato and sprinkle with cheese.
- Bake about 8 minutes or til hot and cheese is melted.
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