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
THE BEST SUN-DRIED TOMATO PESTO PASTA!!
Easiest most delicious sun dried tomato pesto. I know you have basil ???? growing out of control like I do so let’s make a delicious nutty but sweet pesto. It can be stored in the freezer for up to 6 months and you can even freeze it in a ice-cube tray for individual portions too. So delicious and perfect for pesto eggs which you all love on my page. You will need:
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4 cups fresh basil leaves
1-2 garlic cloves (I like more but it’s up to you)
1/2 cup walnuts or pine nuts (use hemp hearts if allergic to nuts)
1 cup grated parmigiano
1.5 cups sun dried tomatoes
1/2 cup olive oil or until desired consistency (could be less)
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Please note: you can use hemp hearts or seeds if you are nut-free. Use as much sun dried tomatoes as you like. I don’t measure when I cook, I was taught to taste and adjust so everything is to taste. Pecorino romano cheese instead of parm is also an option. Feel free to use 1/2 spinach and 1/2 basil leaves if you want a milder taste which is what I often do as well. You can lightly toast your nuts in a pan or leave them raw, up to you.
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1. Add the basil, garlic, and nuts of choice to a food processor. Blitz until crumbly. Add the grated parm, sun dried tomatoes and blitz again. Slowly start to add in the olive oil through the spout and a little bit at a time until you have your desired consistency. You can use it within 7-10 days in the fridge or freeze in a ice cube tray. If you don’t have a lid for your ice cube tray you can also freeze it and once it’s frozen you can transfer into a Ziploc bag for individual portions. If you don’t have a food processor you can do this in a blender but you will have to keep opening the blender to add a little bit of oil at a time and blending and scraping it down to help it along. If you are old school you can also use a mortar and pestle which is the traditional way. I was going to use a mortar and pestle but mine is not big enough. Enjoy with pesto eggs, on wraps, pasta, sandwiches, as marinade on chicken, shrimp or anything else you love.
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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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PESTO ROSSO (SUN-DRIED TOMATO PESTO)
Pesto Rosso (literally just Red Pesto) is the fancy way of saying Sun-Dried Tomato Pesto in Italian. It's fresh, vibrant and full of amazing flavours. The best part is that it only takes a few minutes to make in the food processor and you only need a few simple and fresh ingredients to get started.
This Sun-Dried Tomato Pesto is good on so many things! Of course, the most obvious and undoubtedly delicious being all your favourite pasta dishes. But this Pesto Rosso is also good as a marinade for chicken, fish or pork, great swirled into soups or stews, amazing made into a dip or a dressing and perfect with some morning scrambled eggs. There really is no limit to what you can do with this Sun-Dried Tomato Pesto. I love making a batch and keeping it in the fridge for easy and delicious additions to any meal all week long! Enjoy!
INGREDIENTS YOU NEED TO MAKE PESTO ROSSO AKA SUN-DRIED TOMATO PESTO:
8 oz. Sun-Dried Tomatoes (packed in oil)
3 cloves Garlic
1 cup Fresh Basil
1/2 cup Walnuts
1/2 cup Extra Virgin Olive Oil
1 cup Parmesan Cheese, grated
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Chili Flakes, optional
FOR THE FULL RECIPE, WITH STEP BY STEP INSTRUCTIONS, PLEASE VISIT:
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The easiest, most delicious Sun Dried Tomato Pesto Happens to be Vegan
Simple delicious ingredients make this Vegan Sun-dried Tomato Pesto what it is.
Ingredients:
- Sun-dried tomatoes
- Walnuts
- Lemon
- Black Fermented Garlic
- Calabrian Chili Peppers
- Salt, pepper, & olive oil
Check out for the recipe and more uses for this amazing pesto.
Pesto Rosso (Sun-dried Tomato Pesto)
A nice change from traditional green pesto, pesto rosso (red pesto) is a delicious Italian condiment made with sun-dried tomatoes, roasted almonds and extra virgin olive oil. It adds a pop of flavor to any dish and is so easy to make, you don't even need to turn on the stove!
Full recipe here:
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 -