21 Reviews of Sun-Dried Tomato Pesto

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!

From: CardaMom

On Nov 16, 2003

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!

From: Marie in NYC

On Jun 8, 2004

I really enjoyed this recipe, but I had to add a lot of additional olive oil (I would recommend doubling the amount) so that it was smooth enough to use as a pasta sauce.

From: the veggie plot

On Oct 11, 2007

This is great. we love it. I have had it on both hot and cold pasta - wonderful for both. I will be making it again, however i may spice it up just a little as it is very mild. However i was disappointed as it really only lasted about 2 weeks in the fridge before a suprising layer of mould appeared!!!

From: Tulip-Fairy

On Jan 28, 2006

I have made so many times i thought i'd better review it!! It is absollutely delicous and has many uses....stirred into pasta, pizza topping, marinade for meat, topping for fish. My kids even spread it under cheese on toast, for a quick snack they can do after school! thanks for sharing! One point to mention.....i still don't know if it lasts a month in the fridge...can't seem to make a jar last that long in my house!! lol

From: Christoffer

On Mar 14, 2007

I'm just back from the kitchen making this, and I have to say I absolutely loved it. This was my first "real" pesto, and its so incredibly much better than storebought and brand ones! I don't have a food processor though, so I had to use my blender. And It took me about an hour to get the consistency to somewhat paste-ish! I really have to buy a food processor soon. :P My tastebuds thank you!

From: MaggieB

On Sep 1, 2003

Yum!!! A great variation on regular pesto.

From: CJ13

On Jun 17, 2007

This recipe was simple to make, delicious, and versatile. What more could you want? I will make it again and again. I spread it on crostini topped with fresh mozarella as an appetizer. It is good cold or warmed (to make the cheese melt).

From: drbecca26

On Mar 18, 2007

I would just like to thank you for the huge container of this that now sits in my fridge! I'm thinking crostini, pizza, even thinning out with cooking water to go over pasta...this is really good stuff! Thanks for posting this one!