This delicious sun-dried tomato pesto recipe can be prepped and plated in less than 30 minutes.
Use it: Serve this delicious sauce over a plate of pasta.
Pizza: Use sun-dried tomato pesto as a pizza sauce.
Sandwiches and burgers: Spread sun-dried tomato pesto on sandwiches or burgers.
Dip: Use sun-dried tomato pesto as a dip for bread or raw vegetables.
Marinade: Use sun-dried tomato pesto as a marinade for chicken breast or other proteins.
Stuffing: Use sun-dried tomato pesto as a stuffing for mushrooms or peppers.
Pasta salad: Make a sun-dried tomato pesto pasta salad.
Roasted potatoes: Roast potatoes in the pesto.
Eggs: Fry eggs to make pesto eggs.
Ingredients
Sun-Dried Tomato Pesto
1 cup sun-dried tomatoes, drained of oil
1 cup fresh basil leaves
1/4 cup fresh parsley
4 garlic cloves, peeled
1 shallot, peeled
1/4 cup pine nuts
1 tbsp tomato paste
1/2 tsp red pepper flakes
1/2 tsp oregano
1 1/2 tsp salt or to taste
1/4 tsp pepper
1 tbsp flour
Creamy Sauce
1 tbsp olive oil
1 squash, sliced and quartered
1 green bell pepper, chopped
1 cup veg /chicken broth or water
½ cup heavy cream mixed with 2 tablespoons cornstarch
1 cup milk
1 14.5 oz fire roasted garlic diced tomatoes
1 tbsp balsamic vinegar
1 tbsp sugar
Directions
1. Add the sun-dried tomato pesto ingredients to a food processor and
blend well. Meanwhile, in a skillet, heat 1 tbsp oil over medium
heat. Saute for four minutes. Add the bell pepper and the squash and
saute for a further minute.
2. Add the broth to the mix then stir in heavy cream mixed with
cornstarch, milk, fire roasted tomatoes, balsamic vinegar, and sugar.
Bring the sauce to a boil then simmer until the sauce has thickened and
the vegetables are tender.
3. Combine with pasta and add additional milk to reach desired
consistency if you wish. Add extra sauce.