Sweet & Savory Sun Dried Tomato Pesto

February 13, 2018

INTROduction:

Sun Dried Tomatoes packed in oil and herbs are bold, rich, sweet and savory.  They give a whole new perspective to some of your favorite dishes, including pasta and seafood.  Most recently I’ve been adding the pesto to pasta dishes and shrimp dishes.  A couple of tablespoons goes a long way.  Add and adjust to your liking.

Try this pesto as a replacement to tomato sauce, or as an addition to a seafood dish like sautéed shrimp.  You, and your friends, will love it!

 

BACKground:

At times I'll be thinking about an ingredient so much I start to think about that ingredient and possible recipes, in my sleep.  Especially in the morning after the alarm goes off, and after the 1st snooze (ok maybe a couple of snoozes).  Lately I can’t get Sun Dried Tomatoes out of my mind.  That being said, I decided to do a blog post dedicated to this creamy sauce. 

 

During my haziness, I’ve also been thinking about what else I can put the pesto on.  And there it was, Sauteed Shrimp and Asparagus wrapped in Capocollo with Sun Dried Tomato Pesto.  Blog post coming soon!  Yup, I came up with that in my sleep!  I previously posted Sun Dried Tomato Pesto with Chick Pea Pasta (photo above), and it was delicious.  And so was the shrimp!

HEALthy options:

The ingredients are healthy and delicious.  No substitutions necessary.  As always, use fresh ingredients!

 

LET’S cook:

Add tomatoes (and the oil from the tomatoes), garlic, basil leaves, salt and pepper to a food processor.  Put on the lid and pulse on low - about 30 seconds.

Remove the lid and add the grated parmesan cheese.  Put on the lid and pulse a few times – about 30 seconds. 

Continue to pulse - pour in olive oil slowly to your desired consistency.  I like a creamy and oily texture but still a bit chunky.  Taste and adjust salt and pepper.  At this stage you can also adjust any ingredient to your liking.  Feel free to be creative!

Store in a sealed container in the refrigerator until needed – should last approximately 7 days refrigerated.  Add to your favorite dish.  Cook Well!  Eat Well!

 

Click Here To Print Or Save The Recipe!

 

Prep Time:  10 mins

Processing Time:  2 mins

Yields:  1.5 to 2 cups

 

Ingredients:

  • ½ cup sun dried tomatoes in oil

  • 2 cloves garlic - minced

  • 1 cup fresh basil leaves – slightly packed

  • ¼ tsp salt

  • ¼ tsp fresh ground black pepper

  • ¾ cup freshly grated parmesan cheese – slightly packed

  • 3 tbsps extra virgin olive oil (evoo)

 

Instructions:

  1. Add tomatoes (and oil from the tomatoes), garlic, basil leaves, salt and pepper to a food processor

  2. Put on the lid and pulse on low - about 30 seconds

  3. Remove the lid and add parmesan cheese

  4. Put on the lid and pulse a few times – about 30 seconds

  5. Continue to pulse - pour in olive oil slowly to your desired consistency (you want a creamy and oily texture but still a bit chunky)

  6. Taste and adjust - add salt and pepper to your taste

  7. Store in the refrigerator until needed – should last approx. 7 days refrigerated

  8. Add to your favorite dish

     

     

     

     

     

     

     

     

     

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