Sundried Tomato Pesto Recipes

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PENNE WITH SUN-DRIED TOMATO PESTO



Penne with Sun-Dried Tomato Pesto image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

12 ounces penne pasta
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
2 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan

Steps:

  • Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
  • Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
  • Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.

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

SUN-DRIED TOMATO AND WALNUT PESTO



Sun-dried Tomato and Walnut Pesto image

Provided by Jeff Mauro, host of Sandwich King

Categories     condiment

Time 10m

Yield 2 cups

Number Of Ingredients 7

1 cup oil-packed sun-dried tomatoes, plus 3 tablespoons of the oil
1/2 cup lightly toasted walnuts
1/4 cup grated Parmigiano-Reggiano
1/4 teaspoon crushed red pepper
1 clove garlic
1/4 cup fresh basil leaves
Salt and freshly ground black pepper

Steps:

  • Add the sun-dried tomatoes and oil, walnuts, cheese, crushed red pepper and garlic to a food processor and process until smooth. Add in the basil and pulse just about 5 times to retain the color of the herb. Season to taste.

BAKED CHICKEN WITH SUN-DRIED TOMATO PESTO



Baked Chicken with Sun-Dried Tomato Pesto image

Make and share this Baked Chicken with Sun-Dried Tomato Pesto recipe from Food.com.

Provided by JamesDeansGirl

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless chicken breasts, with or without skin
1/2 cup sun-dried tomato packed in oil
2 tablespoons oil, from jar of oil-packed sun-dried tomatoes
1/4 cup packed fresh basil leaf
2 1/2 tablespoons grated parmesan cheese
1 clove garlic
1/8 teaspoon fresh ground black pepper

Steps:

  • Preheat oven to 500*F.
  • Line a 13x9" baking pan with foil; arrange chicken in the pan.
  • Combine the sun-dried tomatoes, 2 Tbsp.
  • of the oil, basil, Parmesan cheese, garlic, and pepper in a food processor; whirl until smooth.
  • Spread about half (around 1/4 cup) of the pesto over the chicken.
  • Bake about 15-20 minutes, or until juices run clear; remove pan from oven.
  • Heat the broiler.
  • Spread the remaining pesto over the chicken; broil 6" from heat for 3-5 minutes, or until browned.

SUN-DRIED TOMATO PESTO



Sun-dried tomato pesto image

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

1 cup sun-dried tomatoes
3 cloves garlic
1/2 tsp salt + 1/2 tsp black pepper
1 cup basil leaves
1/4 cup pine nuts
1 pinch red chilli flakes
1/3 cup grated parmesan
1/3 cup extra virgin olive oil

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.

CHICKEN, PESTO AND SUN-DRIED TOMATO PASTA



Chicken, Pesto and Sun-Dried Tomato Pasta image

This is one of the most requested recipes in our house; simple, very tasty and healthy. Goes down a treat with a nice glass of white!

Provided by currybunny

Categories     European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
2 chicken breasts, skin and fat removed
14 ounces penne or 14 ounces spiral shaped pasta
3/4 cup semi sun-dried tomato, roughly chopped
2/3 cup basil pesto
2/3 cup light cream
parmesan cheese, to serve

Steps:

  • Heat 1 tablespoon oil in frying pan over medium-high heat.
  • Season chicken with salt and pepper, add to pan and cook for 5-7 minutes each side or until cooked through.
  • Transfer to a plate and cover to keep warm.
  • Cook pasta according to packet direction, drain and return to saucepan.
  • Heat remaining oil in pan, add tomatoes and toss for a minute.
  • Thinly slice chicken and return to pan; add pesto and cream and toss over low heat til well combined.
  • Add pasta and mix well, season with salt and pepper if desired.
  • Serve accompanied with parmesan cheese.

Nutrition Facts : Calories 672.9, Fat 24, SaturatedFat 8, Cholesterol 72.8, Sodium 281, Carbohydrate 93.1, Fiber 17, Sugar 4.1, Protein 26.8

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Top Asked Questions

How do you make pesto with sun dried tomatoes?
Directions. Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan. Add the pasta to the pesto and toss to coat,...
How to cook sun-dried tomatoes for pasta?
Ready In. 20 m. 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.
What are the best sun-dried tomatoes for pesto?
DeLallo’s Simply Pesto Sun-Dried Tomato with Olive is the perfect antidote and peace keeper in the kitchen. It’s a mix of sun-dried tomatoes and olives in a smooth and somewhat spicy bite that totally jives with my husband’s tastebuds.
What is the best pesto recipe?
This easy pesto recipe is absolutely bursting with the Mediterranean flavors of basil, parmesan, tomatoes and garlic. Add basil leaves, garlic, parmesan and salt in the bowl of your food processor. Process and gradually add olive oil. Add sun-dried tomatoes and keep processing until you obtain the desired consistency.

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