Sun Dried Tomato Pesto No Nuts Recipes

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SUN DRIED TOMATO PESTO (NO NUTS)



Sun Dried Tomato Pesto (no nuts) image

This is my version of red pesto. It's really good with pasta or spread on a crusty bread.

Provided by Jenny Crocker

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 20m

Yield 8

Number Of Ingredients 6

1 cup sun-dried tomatoes
½ cup fresh basil
2 tablespoons shredded Parmesan cheese
1 tablespoon minced garlic
1 teaspoon salt
¾ cup olive oil

Steps:

  • Place sun-dried tomatoes in a small pot and cover with water; bring to a boil. Remove from heat and let tomatoes soften, about 10 minutes. Drain.
  • Blend tomatoes, basil, Parmesan cheese, garlic, and salt in a blender until mixed. Slowly add olive oil, about 1/4 cup at a time; blend until smooth.

Nutrition Facts : Calories 204 calories, Carbohydrate 4.2 g, Cholesterol 1.1 mg, Fat 20.8 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 3 g, Sodium 451.9 mg, Sugar 2.6 g

SUN-DRIED TOMATO PESTO



Sun-Dried Tomato Pesto image

Turn a jar of sun-dried tomatoes into a flavorful spread that's delicious on pizza, pasta, crostini, and more. It takes just a few minutes to make.

Provided by Laurel Randolph

Categories     Lunch     Dinner     Appetizer     Condiment     Sauce

Time 10m

Number Of Ingredients 9

1 (8 or 8.5-ounce) jar sun-dried tomatoes in oil (about 1 cup drained and tightly packed)
1/4 to 1/2 cup extra-virgin olive oil
1/2 cup toasted walnuts (roughly chopped)
1/2 cup fresh basil leaves (tightly packed)
1/3 cup Parmesan cheese (freshly grated)
2 cloves garlic (peeled)
1/2 teaspoon lemon zest (finely grated)
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes, optional

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

SUN-DRIED TOMATO PESTO



Sun-Dried Tomato Pesto image

I went to a market and bought some lovely pesto sauce, which the family loved. The market being so far away and the price or the pesto, meant I had to come up with something myself. So I did and the family love this even more. I have made it both with without the pine nuts, and it tastes great either way. This sauce can be chilled and served as a dip or spread on focaccia, fresh rolls or mountain bread...... our favourite is heated and stirred through pasta. This is so quick and easy and would be great with chicken or meat.. Freezers well also!!!!!!

Provided by Tisme

Categories     European

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/2 cup parmesan cheese, grated
1 cup fresh basil leaf
1/2 teaspoon dried Italian herb seasoning
2 garlic cloves
30 g toasted pine nuts
1/4 teaspoon sugar
1/4 teaspoon salt (optional)
3 tablespoons light olive oil
2 tablespoons water
1 cup sun-dried tomato, drained and chopped finely

Steps:

  • Put the pine nuts, parmesan cheese, basil, garlic,sugar, herbs and salt in a food processor and blend. Gradually add the oil and water until mixed to a thick paste. ( I dont make mine too smooth we like it coarse).
  • Fold the chopped sundried tomatoes into the mixture and mix well, or put the tomatoes into the processor with the other infredients and give a quick wizz.

Nutrition Facts : Calories 234.8, Fat 19.3, SaturatedFat 4, Cholesterol 11, Sodium 475.1, Carbohydrate 10.2, Fiber 2.4, Sugar 5.8, Protein 8.1

NUT-FREE PESTO



Nut-Free Pesto image

This pesto recipe was handed down from my grandmother. You will notice it has no nuts, which were considered a "filler" in my Italian family. Everyone I serve this to says it's the best. -Mary Jo Galick, Portland, Oregon

Provided by Taste of Home

Time 10m

Yield 1 cup.

Number Of Ingredients 7

2 cups loosely packed basil leaves
1 cup grated Parmesan cheese
1 cup packed fresh parsley sprigs
3 tablespoons butter, softened
2 garlic cloves, halved
1/4 teaspoon salt
1/2 cup extra virgin olive oil

Steps:

  • Pulse the first 6 ingredients in a food processor until coarsely chopped. While processing, gradually add oil in a steady stream until mixture is smooth. Store in an airtight container in the refrigerator for up to 1 week.

Nutrition Facts : Calories 206 calories, Fat 21g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 293mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

SUN-DRIED TOMATO PESTO



Sun-Dried Tomato Pesto image

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

4 ounces sun-dried tomatoes
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon chopped garlic
¼ cup chopped pine nuts
3 tablespoons chopped onion
¼ cup balsamic vinegar
1 tablespoon tomato paste
⅓ cup crushed tomatoes
¼ cup red wine
½ cup olive oil
½ cup grated Parmesan cheese
salt to taste

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

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