Walnut Arugula And Sun Dried Tomato Pesto Recipes

SUN-DRIED TOMATO AND WALNUT PESTO

Sun-dried Tomato and Walnut Pesto image

Provided by Jeff Mauro, host of Sandwich King

Time 10m

Yield 2 cups

Number Of Ingredients 7

Ingredients

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.

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

Ingredients

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

PASTA WITH ARUGULA, GOAT CHEESE AND SUN-DRIED TOMATO PESTO

Pasta With Arugula, Goat Cheese and Sun-Dried Tomato Pesto image

This is so good, I know that you will enjoy it. Crisp fried capers make an excellent garnish for this dish.

Provided by Chef mariajane

Categories < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup sun-dried tomato (oil-packed, rinsed, patted dry, and chopped very coarse)
6 tablespoons extra virgin olive oil
1/4 cup walnuts, toasted in small dry skillet over medium heat, until fragrant, about 6 minutes
1 small garlic clove, minced
1/2 cup parmesan cheese, grated
1 lb farfalle pasta
1 medium bunch arugula, washed, dried, stemmed and cut into 1-inch lengths (about 6 cups)
3 ounces goat cheese
salt & fresh ground pepper

Steps:

In food processor, pulse sun-dried tomatoes, oil, walnuts, garlic, Parmesan, 1/2 teaspoons salt, and 1/8 teaspoons pepper until smooth, about fifteen 2-second pulses, scraping down bowl as needed. Transfer to small bowl.
Bring 4 quarts water to rolling boil, covered, in stockpot. Stir in pasta and 1 tablespoons salt; cook until al dente. Drain, reserving 3/4 cup cooking water, and return pasta to stockpot; immediately stir in arugula until wilted. Stir pasta cooking water into pesto; stir pesto into salad. Serve immediately. dotting individual bowls with 1/2 inch pieces goat cheese.

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