PESTO WITH TOMATOES RECIPES
TOMATOES ROASTED WITH PESTO RECIPE | INA GARTEN - FOOD NET…
Provided by Ina Garten
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees.
- Core the tomatoes and then slice them across (not through the stem) in 1/2 inch-thick slices. Arrange the slices in a single layer on a sheet pan. Drizzle the tomatoes with the olive oil and sprinkle with the oregano, 1 1/2 teaspoons salt, and the pepper.
- Bake the tomatoes for 10 minutes. Remove them from the oven, spread each slice with Pesto, and sprinkle with the Parmesan cheese. Return the tomatoes to the oven and continue baking for 7 to 10 minutes, until the Parmesan is melted and begins to brown. Using a flat metal spatula, put the tomatoes on a serving platter, sprinkle with extra salt, and serve hot, warm, or at room temperature.
- Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is pureed. Add the Parmesan and puree for a minute. Use immediately or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
PESTO PASTA WITH CHICKEN AND TOMATOES - BETTYCROCKER.COM
Impressive meals don't have to take hours and hours in the kitchen. Take this beautiful pesto chicken pasta, for example, which is ready in just 30 minutes! You only need a handful of ingredients to make the fresh, from-scratch pesto. Its bright flavor is the highlight of this super-fast pesto pasta recipe, packed with cherry tomatoes and chicken.
Provided by Betty Crocker Kitchens
Total Time 30 minutes
Prep Time 15 minutes
Yield 6
Number Of Ingredients 11
Steps:
- In blender or food processor, place Pesto ingredients.
- Cover and process on medium speed about 3 minutes, stopping occasionally to scrape down sides with rubber spatula, until smooth. Set aside.
- In 4-quart saucepan, heat penne and broth just to boiling over high heat. Reduce heat to medium; cover and cook 8 to 10 minutes, stirring frequently, until al dente and liquid is almost absorbed. Remove from heat. Add pesto; stir in chicken and tomatoes; cook over medium 2 to 3 minutes or until thoroughly heated.
- Garnish with basil and 3 tablespoons Parmesan cheese.
Nutrition Facts : Calories 480 , CarbohydrateContent 52 g, CholesterolContent 45 mg, FatContent 2 , FiberContent 4 g, ProteinContent 27 g, SaturatedFatContent 4 1/2 g, ServingSize 1 1/2 Cups, SodiumContent 740 mg, SugarContent 3 g, TransFatContent 0 g
More about "pesto with tomatoes recipes"
CHEESY PASTA BAKE RECIPE WITH TOMATOES | JAMIE OLIVER RECIPES
This pasta dish is loved all over Italy. It is eaten by families at gatherings or celebrations and is also something the monks I visited at the Abbazia di Farfa, just outside Rome, have every Sunday as a special lunch. I’m pleased to say my faith in this dish has been restored, as I did fall out of love with it (as a result of trying to cook it in schools on a tight budget, using the cheapest pasta in the world). When I was in Altamura, in Puglia, I visited a school where they were eating baked pasta for their school lunch, bizarrely enough! However, Italian government laws state that the schools must use organic pasta and extra virgin olive oil, and they also had freshly made mozzarella! When made properly like this, it’s absolutely delicious. This was the recipe that was made for 1,000 kids at the school I visited and it was very, very good.
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 865 calories per serving
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 865 calories per serving
- Preheat the oven to 200°C/400ºF/gas 6 and put a large pot of salted water on to boil. Heat a couple of lugs of extra virgin olive oil in an appropriately sized pan. Add your onion, garlic and chilli and slowly fry for about 10 minutes on a medium to low heat until softened but without any colour. If you’re using fresh tomatoes, remove the core with the tip of a small knife, plunge them into the boiling water for about 40 seconds until their skin starts to come away, then remove with a slotted spoon or sieve and remove the pan from the heat. Put the tomatoes into a bowl and run cold water over them, then slide the skins off, squeeze out the seeds, and roughly chop. Add your fresh or canned tomatoes to the onion and garlic, with a small glass of water. Bring to the boil and simmer for around 20 minutes. Now put them through a food processor or blender to make a loose sauce. Tear your basil leaves into the sauce and correct the seasoning with salt, pepper and a little swig of red wine vinegar. When the sauce tastes perfect, bring the water back to the boil. Add the orecchiette to the water and cook according to the packet instructions, then drain and toss with half of the tomato sauce and a handful of Parmesan. Get yourself an appropriately sized baking pan or earthenware dish and rub it with a little olive oil. Layer a little pasta in the pan, followed by some tomato sauce, a handful of grated Parmesan and 1 sliced-up mozzarella ball, then repeat these layers until you’ve used all the ingredients, ending with a good layer of cheese on top. Pop it into the preheated oven for 15 minutes or until golden, crisp and bubbling. Italians seem happy to eat this dish at room temperature or quite cold, but I prefer to eat mine hot.
See details
ARUGULA PESTO RECIPE - NYT COOKING
To most people, pesto means one thing: pesto Genovese, the famous and fabulous basil paste from the Italian Riviera. But there are sauces made with copious amounts of other herbs or greens not destined for pasta. They aren’t called pestos, yet that’s what they are — all made by grinding herbs and other ingredients to a paste, then thinning out and enriching with oil. This dish is inspired by one found in southern Italy. This sauce, like other forms of pesto, is all pungent with garlic. In addition to serving this vibrant pesto with pasta, it can be used with grains — risottos made with rice, barley, or wheat — and as a topping for tomatoes. It’s great on its own, spooned onto a thick slice of country bread. Don’t use a sharp olive oil with this, or it will overwhelm the arugula.
From cooking.nytimes.com
Reviews 5
Total Time 10 minutes
Calories 851 per serving
From cooking.nytimes.com
Reviews 5
Total Time 10 minutes
Calories 851 per serving
- Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. When they are chopped and adhering to the sides, stop the machine, scrape down the sides of the bowl and add the walnuts. Turn on the machine, and process until they are finely ground. Scrape down the bowl again, and add the arugula and the salt. Pulse until the arugula is finely chopped, then turn on the machine and run while you slowly drizzle in the olive oil. When the mixture is smooth, stop the machine, scrape down the sides and process for another 30 seconds or so. Scrape out into the bowl of a mortar and pestle. Grind the mixture with the pestle for a smoother texture. Work in the cheese and combine well.
See details
TOMATOES ROASTED WITH PESTO RECIPE | INA GARTEN - FOOD NET…
From foodnetwork.com
Reviews 4.5
Reviews 4.5
- Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is pureed. Add the Parmesan and puree for a minute. Use immediately or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
See details
PESTO PASTA WITH CHICKEN AND TOMATOES - BETTYCROCKER.COM
Impressive meals don't have to take hours and hours in the kitchen. Take this beautiful pesto chicken pasta, for example, which is ready in just 30 minutes! You only need a handful of ingredients to make the fresh, from-scratch pesto. Its bright flavor is the highlight of this super-fast pesto pasta recipe, packed with cherry tomatoes and chicken.
From bettycrocker.com
Reviews 5
Total Time 30 minutes
Cuisine Italian
Calories 480 per serving
From bettycrocker.com
Reviews 5
Total Time 30 minutes
Cuisine Italian
Calories 480 per serving
- Garnish with basil and 3 tablespoons Parmesan cheese.
See details
PESTO RECIPE: HOW TO MAKE IT - TASTE OF HOME
Homemade pesto always makes a thoughtful hostess gift. Mix things up with this cilantro variation. It's delicious served with pasta or in one of these recipes using pesto. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 4.6
Total Time 10 minutes
Cuisine Europe, Italian
Calories 97 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 10 minutes
Cuisine Europe, Italian
Calories 97 calories per serving
- In a food processor, puree all ingredients. Refrigerate for several weeks or freeze in a tightly covered container. Toss a few tablespoons pesto with hot cooked pasta.
See details
CHEESY PASTA BAKE RECIPE WITH TOMATOES | JAMIE OLIVER RECIPES
This pasta dish is loved all over Italy. It is eaten by families at gatherings or celebrations and is also something the monks I visited at the Abbazia di Farfa, just outside Rome, have every Sunday as a special lunch. I’m pleased to say my faith in this dish has been restored, as I did fall out of love with it (as a result of trying to cook it in schools on a tight budget, using the cheapest pasta in the world). When I was in Altamura, in Puglia, I visited a school where they were eating baked pasta for their school lunch, bizarrely enough! However, Italian government laws state that the schools must use organic pasta and extra virgin olive oil, and they also had freshly made mozzarella! When made properly like this, it’s absolutely delicious. This was the recipe that was made for 1,000 kids at the school I visited and it was very, very good.
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 865 calories per serving
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 865 calories per serving
- Preheat the oven to 200°C/400ºF/gas 6 and put a large pot of salted water on to boil. Heat a couple of lugs of extra virgin olive oil in an appropriately sized pan. Add your onion, garlic and chilli and slowly fry for about 10 minutes on a medium to low heat until softened but without any colour. If you’re using fresh tomatoes, remove the core with the tip of a small knife, plunge them into the boiling water for about 40 seconds until their skin starts to come away, then remove with a slotted spoon or sieve and remove the pan from the heat. Put the tomatoes into a bowl and run cold water over them, then slide the skins off, squeeze out the seeds, and roughly chop. Add your fresh or canned tomatoes to the onion and garlic, with a small glass of water. Bring to the boil and simmer for around 20 minutes. Now put them through a food processor or blender to make a loose sauce. Tear your basil leaves into the sauce and correct the seasoning with salt, pepper and a little swig of red wine vinegar. When the sauce tastes perfect, bring the water back to the boil. Add the orecchiette to the water and cook according to the packet instructions, then drain and toss with half of the tomato sauce and a handful of Parmesan. Get yourself an appropriately sized baking pan or earthenware dish and rub it with a little olive oil. Layer a little pasta in the pan, followed by some tomato sauce, a handful of grated Parmesan and 1 sliced-up mozzarella ball, then repeat these layers until you’ve used all the ingredients, ending with a good layer of cheese on top. Pop it into the preheated oven for 15 minutes or until golden, crisp and bubbling. Italians seem happy to eat this dish at room temperature or quite cold, but I prefer to eat mine hot.
See details
CHEESY PASTA BAKE RECIPE WITH TOMATOES | JAMIE OLIVER RECIPES
This pasta dish is loved all over Italy. It is eaten by families at gatherings or celebrations and is also something the monks I visited at the Abbazia di Farfa, just outside Rome, have every Sunday as a special lunch. I’m pleased to say my faith in this dish has been restored, as I did fall out of love with it (as a result of trying to cook it in schools on a tight budget, using the cheapest pasta in the world). When I was in Altamura, in Puglia, I visited a school where they were eating baked pasta for their school lunch, bizarrely enough! However, Italian government laws state that the schools must use organic pasta and extra virgin olive oil, and they also had freshly made mozzarella! When made properly like this, it’s absolutely delicious. This was the recipe that was made for 1,000 kids at the school I visited and it was very, very good.
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 865 calories per serving
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 865 calories per serving
- Preheat the oven to 200°C/400ºF/gas 6 and put a large pot of salted water on to boil. Heat a couple of lugs of extra virgin olive oil in an appropriately sized pan. Add your onion, garlic and chilli and slowly fry for about 10 minutes on a medium to low heat until softened but without any colour. If you’re using fresh tomatoes, remove the core with the tip of a small knife, plunge them into the boiling water for about 40 seconds until their skin starts to come away, then remove with a slotted spoon or sieve and remove the pan from the heat. Put the tomatoes into a bowl and run cold water over them, then slide the skins off, squeeze out the seeds, and roughly chop. Add your fresh or canned tomatoes to the onion and garlic, with a small glass of water. Bring to the boil and simmer for around 20 minutes. Now put them through a food processor or blender to make a loose sauce. Tear your basil leaves into the sauce and correct the seasoning with salt, pepper and a little swig of red wine vinegar. When the sauce tastes perfect, bring the water back to the boil. Add the orecchiette to the water and cook according to the packet instructions, then drain and toss with half of the tomato sauce and a handful of Parmesan. Get yourself an appropriately sized baking pan or earthenware dish and rub it with a little olive oil. Layer a little pasta in the pan, followed by some tomato sauce, a handful of grated Parmesan and 1 sliced-up mozzarella ball, then repeat these layers until you’ve used all the ingredients, ending with a good layer of cheese on top. Pop it into the preheated oven for 15 minutes or until golden, crisp and bubbling. Italians seem happy to eat this dish at room temperature or quite cold, but I prefer to eat mine hot.
See details
ARUGULA PESTO RECIPE - NYT COOKING
To most people, pesto means one thing: pesto Genovese, the famous and fabulous basil paste from the Italian Riviera. But there are sauces made with copious amounts of other herbs or greens not destined for pasta. They aren’t called pestos, yet that’s what they are — all made by grinding herbs and other ingredients to a paste, then thinning out and enriching with oil. This dish is inspired by one found in southern Italy. This sauce, like other forms of pesto, is all pungent with garlic. In addition to serving this vibrant pesto with pasta, it can be used with grains — risottos made with rice, barley, or wheat — and as a topping for tomatoes. It’s great on its own, spooned onto a thick slice of country bread. Don’t use a sharp olive oil with this, or it will overwhelm the arugula.
From cooking.nytimes.com
Reviews 5
Total Time 10 minutes
Calories 851 per serving
From cooking.nytimes.com
Reviews 5
Total Time 10 minutes
Calories 851 per serving
- Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. When they are chopped and adhering to the sides, stop the machine, scrape down the sides of the bowl and add the walnuts. Turn on the machine, and process until they are finely ground. Scrape down the bowl again, and add the arugula and the salt. Pulse until the arugula is finely chopped, then turn on the machine and run while you slowly drizzle in the olive oil. When the mixture is smooth, stop the machine, scrape down the sides and process for another 30 seconds or so. Scrape out into the bowl of a mortar and pestle. Grind the mixture with the pestle for a smoother texture. Work in the cheese and combine well.
See details
9 RECIPES THAT START WITH A JAR OF PESTO SAUCE | SOUTHERN ...
Nov 02, 2021 · This collection of recipes makes the most of a simple jar of pesto from the market. There are plenty of delicious ways to dress up a jar of pasta sauce, and these recipes use bright and zingy pesto to add color and flavor. From cheesy pasta bakes like our Creamy Chicken Alfredo Casserole to fresh dinners like our Stuffed Tomatoes with Pesto …
From southernliving.com
From southernliving.com
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40 OF OUR BEST RECIPES USING PESTO | TASTE OF HOME
Oct 14, 2020 · These recipes using pesto are packed with fresh, herb-forward flavor. Find ideas for pizzas, salads, sandwiches and more. ... I make the pesto, oven-dried tomatoes and …
From tasteofhome.com
From tasteofhome.com
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AVOCADO SALAD WITH TOMATOES, MOZZARELLA, BASIL PESTO ...
May 06, 2018 · Just combine all the ingredients together, toss with a simple basil pesto dressing and the salad is ready! Ingredients for Avocado Salad. ½ pound red cherry tomatoes or grape tomatoes, halved ½ pound yellow cherry tomatoes or grape tomatoes…
From juliasalbum.com
From juliasalbum.com
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PESTO PASTA WITH CHICKEN RECIPE | ALLRECIPES
Easy and delicious bowtie pasta with chicken, sun-dried tomatoes and pesto sauce. Using homemade pesto will taste even better, but it adds to prep time. ... Pesto Chicken Recipes; Pesto Pasta with Chicken; Pesto Pasta with Chicken…
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HOW TO MAKE HOMEMADE PESTO SAUCE | ALLRECIPES
Jul 08, 2020 · Serve the pesto pasta as is, or top it with chopped fresh tomatoes, fresh chopped basil, and toasted pine nuts. Add sautéed vegetables and leftover cooked chicken or ham if you like. Related : 15 Quick and Easy Dinners Loaded With Pesto
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From allrecipes.com
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25 THINGS TO MAKE WITH PESTO | WHAT TO MAKE WITH PESTO ...
Jul 15, 2021 · Pesto might just be the perfect flavor enhancer. It features a well-rounded balance of peppery basil, buttery pine nuts and salty Italian cheese that’s impossible to resist. If you’ve …
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From foodnetwork.com
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PESTO CHICKEN RECIPES | ALLRECIPES
Allrecipes has more than 30 trusted pesto chicken recipes complete with ratings, reviews, and cooking tips. ... Easy and delicious bowtie pasta with chicken, sun-dried tomatoes and pesto sauce. Using homemade pesto will taste even better, but it adds to prep time. By Allrecipes Member. Baked Pesto …
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From allrecipes.com
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PESTO PASTA WITH CHICKEN RECIPE | ALLRECIPES
Easy and delicious bowtie pasta with chicken, sun-dried tomatoes and pesto sauce. Using homemade pesto will taste even better, but it adds to prep time. ... Pesto Chicken Recipes; Pesto Pasta with Chicken; Pesto Pasta with Chicken…
From allrecipes.com
From allrecipes.com
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THE BEST BASIC PESTO RECIPE - ONCE UPON A CHEF
Place the walnuts and garlic in the bowl of a food processor fitted with a steel blade. Process until coarsely chopped, about 10 seconds. Add the basil leaves, salt, and pepper and process until mixture …
From onceuponachef.com
From onceuponachef.com
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11 PESTO VARIETIES | SAVEUR
Jul 20, 2012 · This pesto, thickened with almonds, gets its intense red hue from the sun dried tomatoes and Aleppo pepper, which brings sweetness and heat to its flavor. This pesto is best served …
From saveur.com
From saveur.com
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