Monday, August 22, 2011

What's Cookin?: (Meatless Monday) Sun Dried Tomato Pesto

This is great summer recipe. I actually was able to use the pesto for lunch and dinner. It's really simple and blends the delicious flavors of tomatoes and basil.

Sun Dried Tomato Pesto
Makes 1/2 cup

1/2 c. sun dried tomatoes (either dry or packed in oil; if using the oil version, drain the tomatoes but reserve the oil for making the pesto)
1 c. (packed) fresh basil
2 cloves garlic
2 Tbsp. toasted pine nuts
2 Tbsp grated Parmesan cheese
3 Tbsp. olive oil or oil reserved from the sun dried tomatoes
salt and pepper to taste

1) If using dried tomatoes, pour boiling water over the tomatoes and let sit for 30-60 minutes before using. Drain the tomatoes and proceed with the recipe.

2) Add the sun dried tomatoes, basil, garlic, pine nuts, oil and cheese to a food processor. Blend until the tomatoes are finely chopped. You are now ready to use your pesto. Be creative.

This was lunch, a spinach grilled cheese sandwich with sun dried tomato pesto (and homemade refrigerator pickles).

This was dinner, penne pasta with sun dried tomato pesto.


Charmcitybalconygarden said...

YUM!! I'm going to try this recipe as soon as my basil grows a little bit more:) Looks really good!

the red headed traveler said...

J'adore pesto! Both dishes look really yummy!

Jody said...

Mmm. Good. That looks delicious. Today we pulled two basil plants up. They were not doing well. We kept a few leaves and lots of seeds. Thanks for the pesto recipe and also for posting on our blog. Your worldwide experiences come out in the variety of cooking that you do and post. Thanks for sharing.

Mac said...


~Holly~ said...

charmcitybalconygarden: I hope you enjoy the pesto!

the red headed traveler: Thanks! I love fresh pesto in the summer!

jody: Thanks so much! I hope you're able to make some pesto with your basil! I made some last year and froze it in small batches for use later.

mac: It really was yummy!!