Best 4 Sun Dried Tomato Basil Pesto Recipes
**Sun-Dried Tomato Basil Pesto: A Culinary Symphony of Flavors**
Awaken your taste buds to a culinary masterpiece with our sun-dried tomato basil pesto. Immerse yourself in a vibrant world of flavors as the sun-kissed tomatoes and aromatic basil harmonize in a symphony of tastes. This versatile pesto transcends its role as a mere pasta sauce, transforming into a culinary chameleon that elevates any dish it graces. Spread it on grilled chicken or fish, stir it into soups and stews, or use it as a vibrant dip for vegetables and crackers. With three distinct variations – classic basil pesto, sun-dried tomato pesto, and spicy arugula pesto – this recipe offers a tantalizing journey for your palate. Each variation captures the essence of its star ingredient, creating a unique flavor profile that caters to diverse preferences. Experience the magic of sun-dried tomato basil pesto and let your taste buds embark on an unforgettable culinary adventure.
BASIL PESTO STUFFED CHICKEN BREASTS WITH SUN-DRIED TOMATO CREAM
You might have trouble pounding the chicken flat enough to make the jelly-roll presentation, but that's ok...just fold it over once to make it look like a big clam :)
Provided by Grimms Restaurant T
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- For Pesto, wash basil and remove stems. In food processor mix basil, garlic, pine nuts, pepper and Parmesan. Blend until smooth and slowly add oil.
- Pound chicken breasts to 1/4 inch thickness. Place one slice prosciutto and 1 T. pesto on chicken breast. Tuck in ends and roll jelly style. Secure with toothpicks.
- Drizzle with 2 T. lemon juice, chopped garlic and olive oil. You may either grill these or bake at 350 for 30 minute.
- While breasts are cooking make basil cream.
- Sauté shallots in butter. Add wine and bring to a boil.
- Cook until liquid is reduced to 1/4 cup Add cream and return to boil. Cook 8- 10 minute or until sauce is reduced to 1 cup.
- Whisk continually, add tomatoes and cook 2 minute Whisk in basil and lemon.
- Cook until heated thoroughly. To thicken sauce add cornstarch mixture slowly.
- Remove toothpick and cut the chicken breasts in slices to show off the center. Drizzle the chicken with sauce.
- **Serve this with your choice of pasta and dbl the sauce, or when it's just Dereck and I, I only make 2 chicken breasts and there is enough sauce for our pasta.
SUN-DRIED TOMATO BASIL PESTO
Simple to make and full of flavor, this sun-dried tomato pesto is one of my favorite sauces to add to chicken or pasta. I won't ever go back to store-bought varieties.
Provided by Gina Milanese
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Combine basil, sun-dried tomatoes, Parmesan cheese, lemon juice, garlic, and salt in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until a paste forms. Blend to desired texture.
Nutrition Facts : Calories 113.4 calories, Carbohydrate 2.4 g, Cholesterol 2.2 mg, Fat 11.1 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 1.9 g, Sodium 167 mg, Sugar 0.1 g
SMOKED CHICKEN AND SUN-DRIED TOMATO SANDWICHES WITH BASIL OLIVE PESTO
Categories Sandwich Food Processor Chicken Olive Tomato Lunch Basil Arugula Summer Chill Gourmet Sugar Conscious Dairy Free Peanut Free Soy Free Kosher
Yield Makes 4 sandwiches
Number Of Ingredients 14
Steps:
- Make sandwiches:
- In a heatproof bowl pour enough boiling water over tomatoes to cover and let stand 20 to 30 minutes, or until soft. Drain tomatoes and pat dry.
- Cut loaf diagonally into 4 pieces and halve each piece horizontally. Spread pesto on cut sides of bread and make 4 sandwiches with chicken, tomatoes, and arugula.
- Make Basil Olive Pesto:
- To a food processor with motor running add garlic and blend until minced. Add basil, parsley, and nuts and blend well. Add oil and blend until smooth. Transfer pesto to a bowl and stir in olives. Pesto may be made 5 days ahead and chilled, surface covered tightly with plastic wrap.
- Bring pesto to room temperature before using. Makes about 3/4 cup.
LAYERED SUN-DRIED TOMATO AND BASIL PESTO DIP
Make and share this Layered Sun-Dried Tomato and Basil Pesto Dip recipe from Food.com.
Provided by HannahSve
Categories High In...
Time 10m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Spread whipped cream cheese in serving dish (best if done at room temp).
- Top with pesto, then sun-dried tomatoes.
- Sprinkle with pine nuts.
- Serve with pita chips or crackers. Yum!
Tips:
- Use the freshest ingredients possible, especially the basil. Fresh basil will give your pesto the best flavor.
- If you don't have any pine nuts, you can substitute walnuts or almonds.
- Be careful not to over-process the pesto. You want it to be chunky, not smooth.
- Taste the pesto as you go and adjust the seasonings to your liking. You may want to add more salt, pepper, or lemon juice.
- Pesto can be stored in the refrigerator for up to a week or in the freezer for up to 3 months.
Conclusion:
Sun-dried tomato basil pesto is a delicious and versatile condiment that can be used in a variety of dishes. It's perfect for pasta, pizza, sandwiches, and salads. It can also be used as a marinade or dipping sauce. If you're looking for a way to add some extra flavor to your next meal, give sun-dried tomato basil pesto a try. You won't be disappointed!
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