Morning everyone…it’s Monday and time for another meatless recipe for you. Vegetarian fare is my life style and I love sharing some creations that I think you will enjoy! Today’s incredibly easy concoction was born from TOO much stuff! Or should I call it Costco fever? You now what I am talking about…walking the aisles of the “warehouse” food centers and marveling at the prices…some how convincing yourself that you need need a massive container of sundried tomatoes that doesn’t even fit into the fridge! You know what I am talking about! Even though I am totally aware of it…I do it all the time with all too many items! So here is a great way to use today’s featured ingredient…Sundried Tomatoes in a very useful and yummy way!
Pesto and Pasta!
Let’s start with the Pesto!
1 cup of tightly packed sundried tomatoes
1 full bulb of roasted garlic*
1 cup of tightly packed basil leaves
1 cup of grated cheese (I use Pecorino Romana)
3/4 of a cup of chopped walnuts
1 1/4- 1 1/2 cups of good olive oil (half of the oil I used was from the sundried tomato jar 🙂
the juice of 1/2 of a big lemon
sea salt and freshly ground pepper
Take out that food processor fitted with a steel blade. Place the walnuts and the roasted garlic and process for about 20 seconds. Now add the basil leaves, salt and pepper and with the processor running…slowly add 1/3 of your oil until pureed. Now add your sundried tomatoes, lemon juice and scallions and with the processor running slowly add the remaining oil oil until pureed (I like ours a little bit chunky…your choice : ) Now add the cheese and puree for about a minute. It’s ready!
You can use it right away…you can store in the fridge for about 3 weeks or you can freeze some or all 3. One really helpful hint if you are storing it…place a thin layer of olive oil on the top of the pesto in a tightly sealed jar for the fridge and for the freezer making ice cubes is fabulous so you can take out just what you need or a freezer container…if using a container…please place a layer of saran wrap on the top before sealing..remember Air is the enemy and this will keep things nice and fresh!
This recipe makes about 3 cups
Sundried Tomato Pesto and Pasta
with Calamata Olives
1 pound of Pasta of your choice
1 cup of chopped Calamata Olives or for those of you that don’t love that strong flavor use black olives or none at all.
Grated cheese of choice
1 cup of Pesto
Simply cook your pasta to your families taste…drain…toss with the pesto…fold in the olives or not…serve immediately and garnish…it’s is truly that easy!
This recipe is so easy and has so many uses…here are a few:
Use some in your pasta salads
Make a cream sauce by simply whisking some pesto into heavy cream over a low heat and viola!
Add to your favorite salad dressing
A spoonful in soup adds pizzaz!
Add a bit to tomato sauce for a different flavor
Spread on hot Italian bread and top with your favorite cheese
Spread goat cheese on a yummy cracker and put a small dollop of pesto on top…makes a great appetizer
Take a tablespoon of pesto and 1/4 cup of olive oil and whisk together…drizzle a bit of this onto of a hot bowl of veggie soup and you will be amazed!
Add to so many things to add a bit of flavor and the list goes on!
*roasted garlic…simply cut off the top of the garlic…drizzle with olive oil…salt and pepper…wrap in tin foil and bake at 375 for about 45 minutes or until lightly caramelized…ez pz!!!
Hope you give it a try…going to be exploring many more pestos as the warmer months roll in those yummy veggies so stay tuned!