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How To make Sun Dried Tomato and Olive Pesto
2/3 c Sun-dried tomatoes
-- (oil-packed) Olive oil 3/4 c Packed stemmed fresh parsley
2/3 c Pitted black olives
1/2 c Pine nuts
2 ea Shallots, coarsely chopped
2 ea Garlic cloves
1 tb Red wine vinegar
Place strainer over 1-cup glass measuring cup. Pour tomatoes with their oil into strainer to drain. Add enough olive oil to glass cup to measure 1/4 cup oil total, if necessary. In processor, blend drained tomatoes, parsley, olives, pine nuts, shallots and garlic wtih vinegar until finely chopped. With machine running, gradually add 1/4 cup oil; process mixture until well blended. If pesto is dry, mix in more oil by spoonfuls. Season iwth salt and pepper. (Can be made ahead. Press plastic wrap onto surface of pesto. Cover and refrigerate up to 2 days or freeze up to 1 week. Bring to room temperature before using.) ~---
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Red Pesto Pasta #shorts
Pasta Series Ep.3 - Red Pesto Rigatoni
The third episode of my mini pasta series in which I’ll be showing you some delicious, simple recipes for all types of pasta shapes (dried & fresh). Sometimes I’ll be making the fresh pastas, and sometimes I’ll be buying the dried ones to show you just how easy it can be. This is variation of the classic Sicilian pesto rosso and a delicious alternative to the basil & pine nut pesto all genovese (green pesto) many of you know. Sun dried tomatoes work SO well in this and it is incredibly easy to make. Enjoy! What pasta dish do you want to see next?!
Recipe:
Makes roughly 350g pesto (filled one jar)
- 200g sun-dried tomatoes (roughly chopped)
- 2 large garlic cloves (peeled and minced)
- Blanched almonds 40g (ground almonds or almond flakes would work well too)
- 3 tbsp olive oil (I like to use the oil from the tomatoes)
- 25g parmesan cheese (grated)
1. Toast the blanched almonds in a pan until lightly browned and fragrant. Place into a blender and blitz until roughly chopped.
2. This step can be done quickly in a blender, or more traditionally in a pestle and mortar for a slightly more coarse texture (a molcajete is perfect for this - the rough texture of the rock really helps). Add the garlic and tomatoes into the mortar and crush until they form a paste. Add the almonds and give it another crush. Add the olive oil and parmesan cheese to the mortar and mix it all together. Check for seasoning and if the parmesan wasn't already salty enough for the pesto, add more, or simply use some table salt. If you want the pesto thinner, add more oil.
3. Store in an airtight container, refrigerated, for up to two weeks.
4. When you want to add to the pasta, cook your pasta until al dente, transfer it to a new pan, add your desired amount of pesto, some starchy pasta water, a grating of parmesan and a knob of butter. Continue to mix this all together for a few minutes over a medium heat, until the pasta has finished cooking through and the sauce has emulsified (thickened). Enjoy!
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Sun-dried tomato pesto
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Keep summer in your kitchen year around with this easy sun-dried tomato pesto! Toss it into pasta or vegetables, serve it as a topping for grilled fish or chicken, spread it on crusty bread for a tasty bruschetta...
Sun Dried Tomato Pesto Pasta Recipe
Sundried Tomato Pasta Recipe. This Creamy Sun-Dried Tomato is cheap and easy to make.
SUN DRIED TOMATO PESTO INGREDIENTS
*1 jar sundried tomatoes (1 cup)
*1 cup basil
*1/3 cup olive oil
*3 cloves garlic
*1/2 tsp salt
*1/2 tsp crushed red pepper flakes
*1/4 cup pine nuts
*1/3 cup parmesan
PASTA SAUCE INGREDIENTS
*Approx ½ cup of your sundried tomato pesto
*1/4 cup milk
*1.5 cups of pasta
*1/4 cup reserved pasta water
DIRECTIONS
1. Make your pesto
2. In pan: Take pesto and mix in milk and reserved pasta water to make the sauce
3. Toss in your pasta
4. Top pasta with parmesan and fresh basil. You could even throw some chilli flakes on top
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:
How to Make Sun-Dried Tomatoes | Tomato Recipe | Allrecipes.com
Get the top-rated recipe for Sun-Dried Tomatoes I at
Watch how to make homemade sun-dried tomatoes in your oven. No sunshine is required. Simply sprinkle sliced tomatoes with salt and bake them at a low temperature. Then store them in olive oil in the refrigerator. Easy! Try them in stews, pasta dishes, salads, and sandwiches.
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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
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