One of the most basic pasta dishes around. Basic in the sense that there are few ingredients. Technique is still necessary and hopefully this video is more t…
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Question by AnswerBot: Recipie for Sun-Dried Tomato Pesto?
I got a small fancy jar of sundried tomato pesto and I don’t know what to do with it. Any good ideals on how to employ this treat?
Best answer:
Answer by allforasia
Cook up some rotini pasta and use it as a sauce, mixing thoroughly. Sprinkle with pine nuts and Parmesan on the top.
You can also mix it with hummus, or fresh tomatoes to make a brushetta for the top of french bread.
You can spread it on bread, top with mozz cheese and bake, for a special cheesy bread.
Tomato pesto pizza- but a pre-made pizza dough (or make your own) spread it on the dough, top with thinly sliced tomatos, basil and cheese.
Know better? Leave your own answer in the comments!
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I would suggest a nice pasta dish thickened with heavy cream. Reduce the cream over a low heat by half. Then add the cooked tomato pasta, or fettucine noodles along with cooked chicken pieces. Ad one or two tablespoons of the pesto. Depending on how strong a flavor you want to achieve. Serve with your favorite white wine and enjoy.
TORTELLINI WITH SUN DRIED TOMATO PESTO
1/2 stick pepperoni, diced
3 tbsp. Dijon mustard
4 cloves garlic, minced
1 tbsp. fennel seeds
7 oz. sun dried tomatoes
1 c. olive oil
2 tbsp. lemon juice
2 lbs. tortellini, cooked and drained
2 ripe tomatoes, chopped
1 yellow bell pepper, diced
1 stick pepperoni, sliced thinly
1/2 c. fresh parsley
3 tbsp. fresh basil, chopped
Pesto: Place pepperoni, mustard, garlic, fennel seed, and sun dried tomatoes in food processor with steel blade. Process until smooth. With machine running, add olive oil. Season with lemon juice, salt, and pepper. Combine tortellini, bell pepper, and pepperoni in large bowl. Add pesto and toss to coat. Sprinkle with parsley and basil. Serve warm or room temperature.
Hope that helps………
Sun-Dried Tomato Pesto:
5 min 5 min prep
2 cups
2 cups sun-dried tomatoes, drained (packed in oil)
1 cup freshly grated parmesan cheese
1/4 cup extra-virgin olive oil
1/4 cup packed fresh basil leaves
1/4 cup packed, fresh fresh parsley leaves
2 cloves garlic, crushed under a knife and peeled
fresh ground pepper, to taste
1. Process all the ingredients in a food processor fitted with the metal blade until the mixture forms a coarse paste.
2. (The pesto can be stored in an airtight container and refrigerated for up to 1 month).