Freshpestoandtomatosalad Recipes

Steps:

• Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
• In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.

Steps:

• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Mix pesto, olive oil, salt, granulated garlic, and black pepper in a bowl; add rotini. Toss to coat. Fold in tomatoes, mozzarella, and fresh basil.

Steps:

• Mix all ingredients well. I like to mix mine where the yolks have dissolved and forms a nice cream to the salad.
• Place in refrigerator for 2 hours or longer.
• Serve cold with hot rice.

Steps:

• Combine basil, Parmigiano-Reggiano cheese, and olive oil in a food processor. Pulse to combine. Add garlic, pine nuts, salt, and pepper. Pulse until mixture becomes smooth and blended.
• Pour mixture onto a large sheet of plastic wrap; roll into a tube shape and seal. Store in the refrigerator until needed.

Steps:

• Lay the tomato slices out on a plate with the ends just overlapping.
• Drizzle the fresh pesto liberally over the tomato slices.
• Scatter with your toasted pine nuts and enjoy.

Steps:

• Cut half the tomatoes into thick slices and the other half into wedges. Arrange the slices on a large serving plate, slightly overlapping each other.
• Put the tomato wedges into a bowl and drizzle with olive oil and balsamic vinegar. Season to taste with salt and pepper. Mix carefully and arrange on top of the tomato slices.
• Add the rucola leaves and mozzarella and the onion and red pepper to the tomato wedges. Drizzle the salad with more olive oil and balsamic vinegar, season to taste with salt and pepper and serve.

Steps:

• Lay out a pastry sheet and cut the pastry sheet in half. Spread half of each sheet with pesto and the other halves with sundried tomatoes.
• Roll both sides into the middle (roll up one side until you reach the middle then repeat with the other side.) Wrap in cling wrap and freeze or refrigerate until firm.
• Preheat the oven to 200c (180c fan forced). Slice the rolls diagonally to a thickness of about 5mm and arrange on a baking paper lined tray.
• Bake for about 10 minutes or until pastry is puffed and cooked.

Steps:

• Prepare Basil Pesto:
• In food processor with knife blade attached, blend basil, garlic, pine nuts, salt, and pepper until pureed.
• With processor running, gradually pour in olive oil until blended.
• Add Parmesan, pulsing to combine.
• Transfer pesto to small bowl.
• Place plastic wrap directly on pesto surface to prevent browning; set aside.
• Prepare Cherry Tomato Salad:
• In medium bowl, mix tomatoes, onion, basil strips, oil, vinegar, salt, and pepper. Set aside.
• Heat large saucepot of salted water to boiling over high heat.
• Add spaghetti and cook as label directs.
• When spaghetti has cooked to desired doneness, remove 1/4 cup pasta cooking water and reserve.
• Drain spaghetti and return to saucepot.
• Add pesto and reserved cooking water; toss well to distribute vegetables.
• To serve, spoon spaghetti mixture into 4 serving bowls; top with tomato salad.
• Garnish with basil sprigs.