Review-Red Hot Pesto

[olive101]

I do not recall anyone commenting on this recipe. I think it is from May or April'01. I made it this week with a few minor modifications. The recipe says to cook the hot pepper flakes in water. Well, I just added the teaspoon right to the food processor. We like things hot. Also, I did drain the excess oil from the sundried tomatoes. I used about 1/2 of the total recipe to dress 1lb of pasta. This dish was super fast and quite yummy. It was not excessively hot.

[lorilei]

Do you happen to have the recipe on hand? I'm curious to look at it?

Did you add additional vegetables? Would the recipe seem to support that? Or is it "perfect" just the way it is?

[olive101]

I do not have the recipe on me (at work) but I think I have it memorized:

3 cloves garlic
1 can tomatoes
1-8oz jar of sundried tomatoes in oil
2T parmesan cheese
2T pine nuts
1t red pepper flakes

I chopped the garlic in the food processor then added the sundried tomatoes and pepper flakes. Transfered this to a pan and added the canned tomatoes and heated through. Tossed with pasta and topped with cheese and toasted pine nuts.

I served it with a salad, but I think adding grilled veges to the pasta would be great!

[Terrytx]

Here is the actual recipe, but I like the way you made it olive101, without boiling the pepper flakes and the extra garlic.


* Exported from MasterCook *

Red-Hot Tomato Pesto*

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Sauces And Gravy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons water
1 teaspoon crushed red pepper
2 cloves garlic, peeled
1 (8 ounce) bottle oil-packed sun-dried tomato halves,
undrained
2 tablespoons grated fresh Parmesan cheese
2 tablespoons finely chopped walnuts
1 (14.5 ounce) can diced tomatoes, drained

Combine water and pepper in a small bowl or custard cup. Cover with palstic wrap; vent. Microwave at high for 45 seconds or until mixture boils. Cool completely. Drain mixture through a seive over a small bowl, reserving liquid; discard pepper.

Drop the garlic cloves through the food chute with food processor on, and process until minced. Add the sun-dried tomatoes, and pulse until minced, scraping sides of bowl occasionally. Place the tomato mixture in a medium bowl. Stir in the reserved water mixture, cheese, nuts, and canned tomatoes.

serving size: 1 tablespoon 31 cal, 1.6g fat, 1.2g pro, 3.6g carb, 0mg chol, 53mg sod.

Yield:
"1 3/4 cups"



Serving Ideas : Serve with toasted French baguette slices, ot toss with hot cooked pasta and Parmesan cheese for a quick dinner.

[lorilei]

Thank you both! http://www.cookinglight.com/bbs/smile.gif

I've been contemplating this recipe for a while now. I normally make pasta, toss it with regular pesto and then add grilled veggies or chicken to the mix. It's always delicious and works great for picnics. This could be another new favorite!