Walnut Arugula And Sun Dried Tomato Pesto Recipes
SUN-DRIED TOMATO AND WALNUT PESTO
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 10m
Yield 2 cups
Number Of Ingredients 7
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
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
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
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
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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- In the bowl of a food processor, add arugula (in batches), parmesan, walnuts, salt, and black pepper. Turn the food processor on high and drizzle in olive oil through the feed tube until everything is combined. Remove blade from food processor and using a spatula, scrape out the pesto and store it in an airtight container or what I like to do is store it in mason jars.
- In a large stock pot, bring water to a boil then add pasta and cook according to the instructions on the back of the box. Drain pasta well, reserving 1 cup of pasta water. In a large bowl, add the pasta and 4 tbsp. of the arugula walnut pesto to the pasta. Toss gently until all is combined. If mixture looks too thick, pour a little bit of pasta water on top, 1 tbsp. at a time. You probably will not use all of the pasta water. Toss the sundried tomatoes in with the pasta and add more pesto, if needed.
- Keep pesto in fridge in an airtight container for up to two months and keep pasta in fridge in an airtight container for up to 5 days.
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