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Great recipe for the tomatoe/pestosauce. I marinated a veal chop with about a teaspoon and a half on each side of the chop, placed it on tinfoil in a pyrex dish. closed the tinfoil - 350F oven for 20 minutes, opened the foil, added additional parmesan and continued to cook it. Broil the last few minutes if necessary to brown the cheese. I served this with buttered linguine and added 2 tbsp of crumbled blue cheese MMMmmmm I also did Brussels sprouts in garlic butter by TraceyK. A very enjoyable dinner Thank-you Mirjam & TraceyK. UPDATE: Last week I used this sauce on a veal chop and Sat night I made a thin crust pizza, mixed this sauce half & half with pizza sauce then added pepporoni, mushrooms, mozzarella, chopped fresh tomatoes, olives and anchovies - A pizza to die for. Mirjam this sauce has so many uses I thinks a jar will be in my fridge all the time Thanks

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Bergy April 08, 2002

Absolutely delicious, and the scalloped potato recipe that goes with this is just as good!

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Evie* March 08, 2002

I love this recipe! I had only 1 cup of sun-dried tomatoes, so I substituted the other cup with roasted red bell peppers. Since they are mildly flavored in comparison to sun-dried tomatoes, I don't believe they could do much to dilute the robust flavor. Red peppers have a TON of vitamin C, so I think they made the pesto more nutritional. Also, I didn't have parsley leaves so I left them out. Even so, WOW! I served it over wide egg noodles. Yum!

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DonitaK November 01, 2009

Great recipe Mirj!! I made a few changes, I added extra garlic and olive oil and doubled up on the basil since I didn't have any fresh parsley at home. This pesto was so delicious. Next time I plan to try Bergy's suggestion and add the pesto to my pizza sauce. Thanks for posting this delicious recipe!

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CardaMom November 16, 2003

Yum!!! A great variation on regular pesto.

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MaggieB September 01, 2003

Perfect! I'd been looking for a sundried tomato pesto recipe ever since Trader Joe's stopped carrying it. This is exactly right. I did add a bit more oil, just because I wanted it more like a sauce and less like a paste ... but I tasted it before I added the extra oil. The flavor was perfect. Thanks!

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KLHquilts April 27, 2015

Love this pesto. I'm slightly obsessed. I make it for everyone. The two garlic cloves was a bit too strong for me. I only add one.

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Florie7 February 02, 2013

Very tasty and very easy to make!! I only had one cup of tomatoes, but it still turned out great. I used the pesto on top of some pizza, and it was DELICIOUS!! I just made it, but have many plans for it.

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AimsRN October 30, 2012

To die for! I added a handful of almonds to it.

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rosslare June 10, 2011

SUPER tasty. . .I had to add 1 cup of oil, mine was very dry. I used roasted garlic, so I added 6 cloves which still gave it a VERY mild flavor. I am putting this in jars and giving it out as Christmas gifts :) Thanks! UPDATE: This is great turned into a spaghetti sauce by mixing 1/2 cup of the pesto with a 15 oz can of tomato sauce. It is also great used in an omelet.

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JanuaryBride May 20, 2010
Sun-Dried Tomato Pesto