How To make Sun Dried Tomato Pesto
1 c Sun-dried tomatoes in oil
3/4 c Cup grated Parmesan cheese
1/2 c Walnut pieces
2 lg Garlic cloves; halved
1/4 ts Salt
1/4 ts Freshly ground pepper
1/3 c Warm olive oil
To make 2 cups of pesto: Position knife blade in food processor bowl; add tomatoes, and pulse 2 or 3 times or until tomatoes are chopped. Add Parmesan cheese and next 4 ingredients. Top with cover and process until smooth. With processor running, pour warm oil through food chute in a slow, steady stream, processing until combined. Use immediately, or place in an airtight container, and refrigerate up to 1 week. Serve over hot pasta. Suggested uses for tomato pesto: o Stir 1/4 cup pesto into one 8-oz. carton of sour cream for an instant dip for vegetables. o Try pesto as an omelet filling. Spoon about 2 tablespoons of the sauce over half of a three-egg omelet; fold omelet over, and serve. o Stir 3 tablespoons pesto into 1/2 cup softened unsalted butter. Serve the pesto butter as a bread spread, or toss it with hot vegetables. * From: Bella Sun-Dried Tomatoes recipe card insert. * Typed for you by Karen Mintzias
How To make Sun Dried Tomato Pesto's Videos
SUN DRIED TOMATO PESTO RECIPE | Sun Dried Tomato Pesto Pasta
Hi guys! This sundried tomato pasta will definitely hit the spot. It is not as light as it's counter part, basil pesto pasta, but it still tastes just as good! My sun dried tomato pasta definitely has all the flavors and it very well balanced. The sun dried tomato pesto is so versatile that it can be used for multiple of things like pizza, pastas, toasts, you name it! Give it a try and let me know how it goes!
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Ingredients (Serves 2):
150g oricchiette pasta (A little over a cup)
150g cherry tomatoes
100g button mushrooms
Parmesan (as much as desired)
Sun Dried Tomato Pesto (Makes about a cup):
4 oz sun dried tomatoes in olive oil (half jar)
2 tbsp olive oil
1/3 cup Parmesan (or more to liking)
1 tbsp lemon juice
1/4 cup pine nuts
salt and pepper
Sun Dried Tomato Pesto Pasta Recipe | Metro.style
This Sundried Tomato Pesto Pasta Is Just The Recipe For Non-Cooks
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Sun Dried Tomato Pesto Recipe
FULL RECIPE BELOW:
Bust out your food processor and follow along with our culinary chef as he shows you how to make sundried tomato pesto. Not only is it fast and scrumptious—it’s also healthy!
SUN DRIED TOMATO PESTO RECIPE:
Ingredients
2 cups of sun dried tomatoes
1 cup grated Parmesan cheese
½ cup of extra virgin olive oil
¼ cup fresh basil leafs
2 garlic cloves
Salt and pepper to taste
Directions
1. If the sun dried tomatoes are very dry, soak the tomatoes in warm water until they get soft.
2. Drain the tomatoes.
3. Place all the ingredients in a food processor; add olive oil slowly until the ingredients turned into a paste.
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Sun Dried Tomato Pesto
This homemade sun dried tomato pesto sauce is exploding with flavors and very easy to make. Spread it over crostini, stirred with pasta or soup, topped over eggs. DELICIOUS!
Detailed Recipe Link -
Sun-Dried Tomatoes (in Oven)
That's easy way to get great sun-dried tomatoes.
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Ingredients:
1 lb Campari tomatoes
Salt
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Not the kind of video to watch WHEN HUNGRY! Quick Sun-Dried Tomato Pasta Recipe
LEARN HOW TO MAKE A QUICK SUN-DRIED TOMATO PESTO PASTA RECIPE TODAY!
LAY HO MA! Busy days have nothing on you when you have this delicious sun dried tomato pesto on hand and ready to go. Join me in this episode and learn how to make a quick sundried tomato pasta recipe today!
Ingredients:
2-3 pieces garlic
20g fresh basil
315ml sun-dried tomatoes
170g spaghetti
1/3 cup almonds
pinch of oregano
pinch of salt
pinch of crushed pepper flakes
drizzle of olive oil
pepper to taste
Directions:
1. Bring a pot of water to boil for the pasta
2. Peel the garlic and pick the leaves from the basil. Set some basil aside for garnish
3. Add the sun-dried tomatoes, garlic, and basil into the blender
4. Cook the pasta to package instructions. Stir occasionally to keep the pasta from sticking together
5. Heat up a nonstick pan to medium heat. Dry toast the almonds for a few minutes. Add them to the blender
6. When the pasta is done, add about a 1/4 cup of pasta water to the blender. Add the oregano, salt, and crushed pepper flakes. Blend on medium high for about 30 seconds
7. Strain out the pasta and set aside
8. Heat the nonstick pan back on medium heat. Add a drizzle of olive oil
9. Add the pasta and a 1/4 cup of the pesto. Give it a stir and add a splash of water
10. Cook for 1-2min. Turn the heat off and fold in the reserved basil
11. Plate and add some freshly cracked pepper to taste
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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