Best Tomatoes With Parsley Pesto Recipes
PARSLEY PESTO WITH SUN-DRIED TOMATOES
Last night, in the mood for something delicious and healthy (in that order), I made pesto using parsley. I always keep parsley in the fridge -it's a staple for me, as are lemons and garlic. I consider these types of ingredients the building blocks of good food; hence, keeping these items in my kitchen is a must! Top your favorite high-protein, gluten-free pasta with this power packed parsley pesto -parsley is considered a superfood- and you have a dish that not only tastes good, it's good for you too! Enjoy.
Provided by Elanas Pantry
Categories Vegan
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a food processor, place parsley and pulse briefly.
- Add sun dried tomatoes, pine nuts, garlic, lemon juice and salt, then pulse until almost smooth.
- Drizzle in olive oil and pulse again briefly to incorporate.
- Serve with pasta, sesame crackers or walnut crackers.
Nutrition Facts : Calories 514.2, Fat 50.7, SaturatedFat 5.5, Sodium 591.8, Carbohydrate 14.5, Fiber 3.9, Sugar 6.6, Protein 7.5
SICILIAN TOMATO PESTO
Steps:
- Heat a dry, medium skillet over medium heat. Add the almonds and toast, stirring often, until golden, about 3 minutes. Transfer to a plate to cool.
- Combine the cooled almonds, tomatoes, basil, parsley, mint, red pepper flakes, garlic and 1/2 teaspoon salt in a food processor. Pulse, adding a little bit of the oil at a time, until everything is finely chopped and emulsified. Add the Parmesan and pulse to incorporate. Season with salt to taste.
- Transfer to a serving bowl and serve with the toasted baguette slices. Any leftover pesto can be kept refrigerated in an airtight container for up to 2 days.
TOMATOES ROASTED WITH PESTO
Provided by Ina Garten
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees.
- Core the tomatoes and then slice them across (not through the stem) in 1/2 inch-thick slices. Arrange the slices in a single layer on a sheet pan. Drizzle the tomatoes with the olive oil and sprinkle with the oregano, 1 1/2 teaspoons salt, and the pepper.
- Bake the tomatoes for 10 minutes. Remove them from the oven, spread each slice with Pesto, and sprinkle with the Parmesan cheese. Return the tomatoes to the oven and continue baking for 7 to 10 minutes, until the Parmesan is melted and begins to brown. Using a flat metal spatula, put the tomatoes on a serving platter, sprinkle with extra salt, and serve hot, warm, or at room temperature.
- Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is pureed. Add the Parmesan and puree for a minute. Use immediately or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
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