Sun-Dried Tomato Pesto

From: 1011674

On May 17, 2009

I have made this twice now and it is excellent! I follow the recipe exactly, except I use 1 tablespoon of minced garlic. I marinated chicken in olive oil, balsamic vinegar, garlic, onions, salt and pepper and then cooked it on medium heat (with sweet onions). I combined some of the pesto with tomato sauce and some chicken broth (to make it more moist) and added it to the chicken. I let it simmer on medium-low heat for 10 minutes and served it over whole wheat pasta. My husband and I both loved it! I have also used it to stuff chicken breasts, and my husband put it over a steak he grilled! Very versatile and delicious!

From: I love spicy food

On May 12, 2009

wow wow wow!! i ate half of it straight out of the food processor. i will always make this pesto. i can't say enough how delicous this was. served with pasta.

From: Bergy

On Apr 8, 2002

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

From: Evie*

On Mar 8, 2002

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