THE BEST SUN-DRIED TOMATO PESTO PASTA!!
Easiest most delicious sun dried tomato pesto. I know you have basil ???? growing out of control like I do so let’s make a delicious nutty but sweet pesto. It can be stored in the freezer for up to 6 months and you can even freeze it in a ice-cube tray for individual portions too. So delicious and perfect for pesto eggs which you all love on my page. You will need:
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4 cups fresh basil leaves
1-2 garlic cloves (I like more but it’s up to you)
1/2 cup walnuts or pine nuts (use hemp hearts if allergic to nuts)
1 cup grated parmigiano
1.5 cups sun dried tomatoes
1/2 cup olive oil or until desired consistency (could be less)
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Please note: you can use hemp hearts or seeds if you are nut-free. Use as much sun dried tomatoes as you like. I don’t measure when I cook, I was taught to taste and adjust so everything is to taste. Pecorino romano cheese instead of parm is also an option. Feel free to use 1/2 spinach and 1/2 basil leaves if you want a milder taste which is what I often do as well. You can lightly toast your nuts in a pan or leave them raw, up to you.
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1. Add the basil, garlic, and nuts of choice to a food processor. Blitz until crumbly. Add the grated parm, sun dried tomatoes and blitz again. Slowly start to add in the olive oil through the spout and a little bit at a time until you have your desired consistency. You can use it within 7-10 days in the fridge or freeze in a ice cube tray. If you don’t have a lid for your ice cube tray you can also freeze it and once it’s frozen you can transfer into a Ziploc bag for individual portions. If you don’t have a food processor you can do this in a blender but you will have to keep opening the blender to add a little bit of oil at a time and blending and scraping it down to help it along. If you are old school you can also use a mortar and pestle which is the traditional way. I was going to use a mortar and pestle but mine is not big enough. Enjoy with pesto eggs, on wraps, pasta, sandwiches, as marinade on chicken, shrimp or anything else you love.
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DIY Sun Dried Tomatoes: How to Dehydrate Tomatoes | Preserve Grape and Cherry Tomatoes
Learn how to preserve your cherry tomato harvest (or great grocery deal) and make this awesome mock sun-dried tomato for use all year long! (CLICK SEE MORE)
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TIME STAMPS
0:00 How to Dehydrate Tomatoes
1:52 Loading Trays Tip
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8:56: DIY Sun-Dried Tomatoes
Creamy Sun-Dried Tomato and Spinach Pasta
#entertainingwithbeth #pasta #easyrecipe
This creamy sun-dried tomato and spinach pasta is a quick and easy weeknight meal for when you find yourself scouring the pantry looking for dinner ideas! It involves whirling up that jar of sun-dried tomatoes (that you don't know what to do with!) into a sun-dried tomato pesto of sorts and then combining it with a quick and easy béchamel sauce. The results are a fantastic Pantry pasta dinner this is sublime!
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BETH'S CREAMY SUN-DRIED TOMATO AND SPINACH PASTA
Serves 4
*Printed Recipe Can Be Found Here*
INGREDIENTS:
1 lb (450g) Rigatoni Pasta
1-6.5 oz jar (182g) of sundried tomatoes in oil
¾ cup (180ml) of water
1 tbsp (15ml) of Italian Seasoning
¼ tsp (1.25ml) salt
freshly cracked pepper
¼ cup (60ml) fresh parsley
For Béchamel Sauce:
4 tbsp (60g) butter
3 tbsp (22g) flour
2 cups (480ml) milk
½ tsp (2.5ml) salt
freshly cracked pepper
1 garlic clove, minced
1-2 handfuls fresh baby spinach
Garnish:
Freshly grated parmesan cheese
Fresh parsley
Red pepper flakes
METHOD:
Add the sun-dried tomatoes to a blender, oil and all, along with the water, Italian seasoning, salt, freshly cracked pepper and parsley. Blend until a chunky paste forms. Set aside.
Cook rigatoni in boiling water until al dente.
Meanwhile, prepare the béchamel sauce, in a deep skillet melt the butter, the add the flour, whisk until combined and then cook for 1-minute. Slowly add the milk, salt, pepper and garlic, whisk to combine.
Add the sundried to tomato paste to the béchamel sauce, whisk to combine. Add a ladle of hot pasta water if needed to thin out a bit. Add the spinach, whisk until wilted.
Drain pasta, then place it back in the pot. Add sauce on top and stir to cover the pasta with the sauce.
Transfer pasta to a large serving bowl. Top with freshly grated parmesan cheese and fresh parsley.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Italian Homemade Sun Dried Tomatoes ???? how to make it from Fresh Tomatoes
Today let's prepare dried tomatoes in oil together starting from fresh tomatoes.
In this video I experimented the same recipe with 4 types of tomato: Cherry Tomato, Piccadilly Tomato, Yellow Datterino Tomato and Red Datterino Tomato.
You will then need:
Tomatoes 3 kg
Salt NOT iodized
Water 1 liter
1/2 cup white vinegar
5 laurel leaves
Origan
Garlic 1 clove
Extra virgin olive oil 1/2 litre
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The Creamiest Sun-Dried Tomato Pasta: A Quick and Delicious Dinner Recipe
The Creamiest Sun-Dried Tomato Pasta: A Quick and Delicious Dinner Recipe - Looking for a simple and delicious pasta (creamy sun dried tomato pasta) dish that's packed with flavor? Look no further than creamy sun-dried tomato pasta! In this video, we'll show you how to make a creamy, tangy, and savory sauce that perfectly complements your favorite pasta shape. With just a few ingredients and less than 30 minutes, you'll have a comforting and satisfying meal that's perfect for busy weeknights or impressing your dinner guests. You'll also learn how to customize the recipe to your liking and some tips and tricks for making the sauce silky smooth. So grab your apron and let's get cooking!
Ingredients:
8 oz. Penne Pasta (or pasta of choice)
2 tbsp. Butter
3 cloves Garlic (minced)
2 tbsp. All-Purpose Flour
1/2 cup White Wine or Chicken Broth
1 cup Heavy Cream
1/4 cup Sun Dried Tomatoes in olive oil (drained)
½ cup Mozzarella Cheese (shredded)
1/4 cup freshly Grated Parmesan
1/4 teaspoon dried Oregano
1/4 teaspoon Red Pepper Flakes (or more, to taste)
Small handful fresh Basil chopped finely
Kosher Salt and freshly Ground Black Pepper (to taste)
2 Chicken Breast
Andouille Sausage
Shrimp (optional)
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Marry Me Chicken | Creamy Garlic Sun Dried Tomato Chicken
Marry Me chicken gets its name from the flavours in the dish that are married together. If you know my channel well, you’ll know that the flavours can become friends, so I thought this recipe is perfect for me to make for you, and it goes well with the creamy garlic sauces I make regularly. This creamy garlic sun-dried tomato chicken is easy to make, tastes delicious and can serve 3-4 people for less than $7 per portion. It’s a win-win recipe.
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Ingredients -
2 Tbsp (40ml) - Sun-Dried Tomato Oil (The oil that the tomatoes are soaked in)
3 (250g-300g Each) Large Chicken Breast, Butterflied & Halved
2 Tbsp (28g) - Unsalted Butter
1 - Small Brown Onion, Diced
5 - Garlic Cloves, Minced or Grated
1/3 Cup (80ml) - White Wine (Substitute With Chicken Stock)
3/4 Cup (180ml) - Chicken or Vegetable Stock
1/2 Cup (100g) - Sun-Dried Tomatoes
1 Tbsp (20g) - Dijon Mustard
1 Cup (250ml) - Thickened Cream (Whipping or Double Cream)
20g (0.7oz) - Parmesan Cheese, Freshly Grated
5g (0.2oz) - Thyme, Roughly Chopped
5g (0.2oz) - Oregano, Roughly Chopped
1 tsp (2g) - Dried Chilli Flakes
1 Cup (15g) - Fresh Basil Leaves, Roughly Picked
Seasoning to Taste
If you wish to use dried herbs instead of fresh use 1 tsp each of dried.
For chicken thighs instead of chicken breast, sear the chicken for 6 minutes on each side
#marrymechicken #creamygarlic #chickenrecipe