Pesto is a classic of Italian cuisine, traditionally made with basil, olive oil, and garlic. This recipe offers a twist with sun-dried tomato pesto, perfect for pairing with pasta dishes. Sun-dried tomatoes are a great way to enjoy tomatoes year-round, and this recipe showcases their versatility in two delicious pasta...
Ingredients
Sun-Dried Tomato Pesto
sun-dried tomatoes, hydrated200g
roasted garlic, mashed1/2clove
crushed chili flakes1tsp
balsamic vinegar1tbsp
orange zest1/2
unsalted toasted peanuts50g
extra virgin olive oil50mL
water, as needed
salt and pepper, to taste
Option 1: Pasta with Cherry Tomatoes and Sun-Dried Tomato Pesto
- olive oil, as needed
cooked pasta600g
handful basil1
cherry tomatoes200g
Option 2: Pasta with Chicken Breast, Vegetables, and Sun-Dried Tomato Pesto
chicken breasts2
small onions2
red bell peppers2
small eggplant1
zucchini2- olive oil, as needed
soybean sprouts1tbsp
Nutrition (per serving)
Calories
377.6kcal (18.88%)
Protein
12.0g (24.06%)
Carbs
44.1g (16.03%)
Sugars
6.3g (12.6%)
Healthy Fat
13.2g
Unhealthy Fat
2.5g
% Daily Value based on a 2000 calorie diet
How to make Sun-Dried Tomato Pesto with Pasta Variations
Sun-Dried Tomato Pesto
- Step 1
Place the sun-dried tomatoes in a bowl and hydrate them with a bit of water.
- Step 2
Transfer the hydrated tomatoes to a blender and add the mashed roasted garlic, crushed chili flakes, balsamic vinegar, and orange zest.
- Step 3
Blend all the ingredients until you achieve a smooth, liquid paste. Add a few tablespoons of cold water if needed.
- Step 4
Add the coarsely chopped toasted peanuts and olive oil. Emulsify and season with salt and pepper.
Option 1: Pasta with Cherry Tomatoes and Sun-Dried Tomato Pesto
- Step 1
Heat olive oil in a skillet, then add a few tablespoons of sun-dried tomato pesto and the cooked pasta.
- Step 2
Mix well and add chopped basil and halved cherry tomatoes.
- Step 3
Serve.
Option 2: Pasta with Chicken Breast, Vegetables, and Sun-Dried Tomato Pesto
- Step 1
Cut the chicken and vegetables into cubes.
- Step 2
In a skillet, sauté the chicken and vegetables with olive oil until the chicken is fully cooked and the vegetables are crispy.
- Step 3
Add the cooked pasta, sun-dried tomato pesto, and soybean sprouts.
- Step 4
Serve.
Nutrition (per serving)
Nutrition (per serving)
Calories
377.6kcal (18.88%)
Protein
12.0g (24.06%)
Carbs
44.1g (16.03%)
Sugars
6.3g (12.6%)
Healthy Fat
13.2g
Unhealthy Fat
2.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Hydrate the sun-dried tomatoes properly to ensure a smooth pesto texture.
Use fresh basil for a more aromatic flavor in the pasta dishes.
Toast the peanuts lightly to enhance their nutty flavor.
Adjust the chili flakes to your preferred level of spiciness.
For a vegetarian option, skip the chicken in Option 2 and add more vegetables.
FAQS
Can I use store-bought sun-dried tomatoes?
Yes, store-bought sun-dried tomatoes work well. Just ensure they are properly hydrated before use.
Can I substitute peanuts with another nut?
Yes, you can use almonds, cashews, or pine nuts as substitutes for peanuts.
How long can I store the pesto?
The pesto can be stored in an airtight container in the refrigerator for up to one week.
Can I make this recipe vegan?
Yes, skip the chicken in Option 2 and ensure all ingredients, like balsamic vinegar, are vegan-friendly.
What type of pasta works best with this pesto?
Short pasta like penne or fusilli works well, but spaghetti or linguine can also be used.
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