Sun Dried Tomato Pesto No Nuts Recipes

SUN-DRIED TOMATO PESTO

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.

SUN-DRIED TOMATO PESTO

Steps:

• Place the almonds in a food processor or blender and pulse until finely chopped.
• Add the tomatoes, basil, shallot, garlic, and salt and pulse until everything is finely chopped but not completely pureed.
• If the machine is having trouble processing, add a little olive oil. Taste and add more salt, if needed.

SUN-DRIED TOMATO PESTO

Steps:

• Blend all the ingredients 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 nad pepper to liking.
• STORING: leftover pesto can be stored in a jar that has a tight fitting lid. Pesto can be refrigerated for up to one week. You can also place pesto into ice cube molds and frozen for up to 2 months.

5 MINUTE SUN DRIED TOMATO PESTO PASTA

Steps:

• In a food processor combine sun dried tomatoes, basil, parmesan cheese, pine nuts, oil, garlic, salt and pepper. Pulse until smooth.
• In a medium skillet add the pesto over medium heat to warm. Cook the pasta in the microwave according to package directions. Carefully open the package and add to the pesto and toss until coated. Serve.

SUN-DRIED TOMATO PESTO

Steps:

• Using a food processor, running and with the lid on, drop the garlic and Parmesan cheese down the feed tube and process into fine crumbs.
• Add the sun-dried tomatoes and walnuts and process again. Add the basil leaves, lemon juice and salt.
• While the food processor is running, drizzle in the oil slowly and process until everything comes together. If you have the oil from the sun-dried tomato jar, use that first. Loosen the pesto to suit your needs by adding more olive oil as needed. Season to taste with freshly ground black pepper.
• Toss the pesto on some warm cooked pasta or as a spread on a sandwich or crostini.

SUN DRIED TOMATO PESTO (NO NUTS)

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.