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Garlic Tomato Recipe

Garlic Tomato Recipe recipe image
This vibrant sauce blends the deep, tangy sweetness of oil-packed sun-dried tomatoes with fresh arugula and basil. The addition of toasted pine nuts adds a rich crunch, while grated Parmesan cheese provides a savory, umami depth. Unlike traditional basil pesto, this version offers a more complex flavor profile, perfect for tossing with pasta, spreading on crostini, or using as a flavorful base for grilled meats. It&# 226;ÂÂs quick to make in a food processor and brings a burst of Mediterranean freshness to any meal. Store in the refrigerator for up to a week for a convenient, homemade condiment.
Cuisine:
Courses:
Difficulty: Beginner
Servings: 4
Calories: 729.3
Dietary: Gluten-free, Vegetarian
Description
This vibrant sauce blends the deep, tangy sweetness of oil-packed sun-dried tomatoes with fresh arugula and basil. The addition of toasted pine nuts adds a rich crunch, while grated Parmesan cheese provides a savory, umami depth. Unlike traditional basil pesto, this version offers a more complex flavor profile, perfect for tossing with pasta, spreading on crostini, or using as a flavorful base for grilled meats. It&# 226;ÂÂs quick to make in a food processor and brings a burst of Mediterranean freshness to any meal. Store in the refrigerator for up to a week for a convenient, homemade condiment.
Ingredients
  • 1 cup Loosely packed arugula
  • 1 cup Loosely packed fresh basil leaves
  • âÂÂ3 cup grated Parmesan cheese
  • âÂÂ4 cup pine nuts, toasted
  • 1 Small clove garlic, minced
  • âÂÂ2 cup olive oil
  • âÂÂ2 cup drained oil-packed sun-dried tomatoes
  • 5 Tablespoons oil from sun-dried tomatoes
  • 2 Cloves garlic
  • âÂÂ4 cup grated Parmesan cheese
  • 3 Tablespoons pine nuts, toasted
  • âÂÂ2 cup olive oil
Directions
  1. 1
    Place arugula, basil, Parmesan cheese, pine nuts, and garlic cloves into the bowl of a food processor.
  2. 2
    Pulse the mixture several times until the ingredients are finely chopped and well combined, scraping down the sides of the bowl as needed.
  3. 3
    With the food processor running, slowly drizzle in the olive oil and sun-dried tomato oil in a steady stream.
  4. 4
    Continue processing until the sauce reaches a smooth, emulsified consistency.
  5. 5
    Taste the sauce and season with kosher salt and freshly ground black pepper as desired.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 729.3kcal
% Daily Value *
Total Fat 65.1g101%
Saturated Fat 16.1g81%
Cholesterol 44.0mg15%
Sodium 780.1mg33%
Total Carbohydrate 17.2g6%
Dietary Fiber 2.4g10%
Sugars 5.6g
Protein 21.4g43%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe lists ingredients twice in the source, suggesting it may be intended for two different batches or variations. The directions provided yield approximately 1 cup of sauce. Adjust quantities based on your needs.

To toast pine nuts, place them in a dry skillet over medium heat and stir frequently until lightly golden and fragrant, about 3-5 minutes. Watch carefully as they can burn quickly.

For a longer shelf life, you can freeze the pesto in ice cube trays. Once frozen, transfer the cubes to a freezer bag. This makes it easy to grab a single portion for future meals.

If you prefer a milder garlic flavor, remove the seeds from the garlic cloves before chopping.

This sauce is excellent tossed with hot pasta, used as a spread for sandwiches, or served as a dip with crusty bread.

Keywords: pesto, sun-dried tomatoes, arugula, basil, garlic, parmesan, pine nuts, olive oil, sauce, pasta, italian, vegetarian, condiment, blender, food processor, quick meal, flavorful, homemade
Read it online: https://www.chefs-mate.com/recipe/garlic-tomato-recipe-7/