Chilli Tomato Pesto Recipes
CHILLI TOMATO PESTO
Probably not entirely authentic, but it tastes fabulous! I'm a bit of a Luddite and enjoy making this with a pestle and mortar, but do use a food processor if that's more your bag.
Provided by SugaredAlmond
Categories Sauces
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Grill both the chilli and red pepper under a very hot grilluntil the skin blackens and blisters. Allow to cool for a few minutes.
- Peel the chilli and pepper and remove the seeds. Roughly chop.
- With a large pestle and mortar crush the garlic together with the toasted pine nuts.
- One at a time, add the red pepper, chilli, basil, sundried tomato and tomato paste, squashing together until everything is roughly blended.
- Stir in the grated Pecorino or Parmesan.
- Stir in the oil, stirring until everything has become a paste, but still retains a little of it's own identity.
- Add tabasco to taste.
Nutrition Facts : Calories 288.4, Fat 26.3, SaturatedFat 4.4, Cholesterol 7.4, Sodium 205.9, Carbohydrate 11.2, Fiber 3.3, Sugar 5.7, Protein 5.2
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
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.
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