My favorite summer pasta, loaded with kitchen garden tomatoes and basil
Last September I shared a recipe for Pasta with Sun Dried Tomato and Artichoke Pesto, Cherry Tomatoes, and Fresh Basil, which I pretty much lived on for most of that month. I even ate it for breakfast.
Not long after posting the recipe, I tried adding some fresh tomatoes to the pesto. I loved the results, but never got around to sharing them.
Not long after posting the recipe, I tried adding some fresh tomatoes to the pesto. I loved the results, but never got around to sharing them.
So here's the new, slightly thinner version of this quick and easy recipe, which has more tomato flavor and fewer calories. It also gives you about another half cup of pesto.
Enjoy it in the original pasta recipe as pictured above, simply toss it with pasta and sprinkle with cheese, or just let yourself at it with a spoon like I usually do. I'm sure you could use it in all sorts of other ways, too.
Enjoy it in the original pasta recipe as pictured above, simply toss it with pasta and sprinkle with cheese, or just let yourself at it with a spoon like I usually do. I'm sure you could use it in all sorts of other ways, too.
My original version of the pesto made a scrumptious spread when mixed with cream cheese and some grated Pecorino Romano, and this one probably would, too. Next I'm going to try it on homemade pizza (you'll find my favorite easy pizza crust recipe here).
Sun Dried Tomato, Fresh Tomato & Artichoke Pesto
Makes about 2 cups
Adapted from this recipe, which was adapted from this recipe
Greek Style Panzanella Salad with Kalamatas, Feta, and Pan-Fried Croutons
Makes about 2 cups
Adapted from this recipe, which was adapted from this recipe
You can quickly mix up this pesto while the pasta water boils, or make it ahead of time and keep it in the fridge. It tastes even better the next day.
For a saucier sauce, simply keep adding more fresh tomatoes until it's the consistency you like. You can also thin it out with a little pasta water.
For a saucier sauce, simply keep adding more fresh tomatoes until it's the consistency you like. You can also thin it out with a little pasta water.
If you don't have oil-packed sun dried tomatoes, you can substitute sun dried tomatoes that have been rehydrated in a little hot water, though you might need to add an extra Tablespoon or two of olive oil to the pesto.
When I have an abundance of San Marzano paste/plum tomatoes in the garden, I slice them in half and dry them in my food dehydrator, an extremely handy item that paid for itself with dried tomatoes alone.
When I have an abundance of San Marzano paste/plum tomatoes in the garden, I slice them in half and dry them in my food dehydrator, an extremely handy item that paid for itself with dried tomatoes alone.
1 14-ounce can artichoke hearts (packed in water), drained and rinsed
1/2 cup oil-packed sun dried tomatoes (or rehydrated dried)
1/2 cup (1 ounce) finely grated Pecorino Romano or Parmesan cheese
1 small clove garlic, chopped
2 Tablespoons extra-virgin olive oil (or more if desired)
8 ounces fresh tomatoes, cut into chunks (about 1¼ cups), or more if desired
1/4 teaspoon salt or to taste
Combine the artichoke hearts, sun dried tomatoes, Pecorino Romano, and chopped garlic in the bowl of a food processor (I love my KitchenAid 12 cup food processor) and whiz until either smooth or still somewhat chunky, whichever you prefer. I like it best smooth, but it's also nice to have some of the sun dried tomato pieces left.
With the machine running, drizzle in the 2 Tablespoons of olive oil, adding more if desired. Add the fresh tomatoes and process until it's the consistency you like. Salt to taste. This pesto will keep in a covered dish in the fridge for several days.
Got lots of tomatoes? Try these Farmgirl Fare favorite recipes:
Fiesta Cottage Cheese Veggie Dip (and going on factory tours)
Savory Tomato Pesto Pie with a Foolproof Biscuit Crust (one of my most popular recipes)
Middle Eastern Vegetable Salad (Fattoush)Greek Style Panzanella Salad with Kalamatas, Feta, and Pan-Fried Croutons
Homegrown tomatoes taste best! These tomato growing posts on my kitchen garden blog might help instruct or inspire you:
9/23/09: My Favorite Varieties of Heirloom Tomatoes to Grow (and readers share theirs in the comments)
8/23/09: The First Tomato of the Year if Finally Ripe! (dozens of readers talk tomato growing in the comments)
8/5/06: How to Trim Tomato Plants
9/4/08: How To Freeze Tomatoes the Really Easy Way (and Why I Don't Do Much Canning Anymore) (lots of great comments from other gardeners here)
10/12/08: Growing Tomatoes: How Many Plants Do You Need and What To Do If You End Up with Too Many Tomatoes—Make Easy & Delicious Homemade Tomato Juice! (lots of tomato growing comments here, too)
© FarmgirlFare.com, the sun drenched foodie farm blog where red and green may have most people thinking of Christmas, but around here they definitely signify summer.
This looks familiar!
ReplyDeleteThat looks so good. I have a lot of basil I need to use, too.
ReplyDeleteWhat a delicious looking recipe!
ReplyDeleteA lovely home made red pesto & I only eat home made red or green pestos!!
ReplyDeleteMMMMMMM,..a delightful pasta dish!
Kisses from Brussels!
I just got finished eating this dish. SOOO GOOD!! I made this recipe with basil and tomatoes from the local farmers market. This dish was so fresh tasting. All of the flavors go together so well. Now I cannot wait to try your pesto recipe. Thanks for your blog! You really have some wonderful recipes!
ReplyDelete