You’ll want to add this quick and delectable turkey sausage and pepper skillet recipe to your regular rotation. It provides a quick weekday dinner and is better for meal prepping than using pork sausage. I enjoy having mine with steamed rice.
| Prep Time: | 20 mins |
| Total Time: | 20 mins |
| Servings: | 40 |
| Yield: | 2 1/2 cups |
Ingredients
- 4 ounces sun-dried tomatoes
- ¼ cup chopped pine nuts
- 3 tablespoons chopped onion
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped garlic
- ⅓ cup crushed tomatoes
- ¼ cup balsamic vinegar
- ¼ cup red wine
- 1 tablespoon tomato paste
- ½ cup olive oil
- ½ cup grated Parmesan cheese
- salt to taste
Instructions
- Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
- Place sun-dried tomatoes, pine nuts, onion, basil, parsley, and garlic in a food processor or blender; process until well blended. Add crushed tomatoes, vinegar, red wine, and tomato paste; blend to desired consistency. Stir in olive oil and Parmesan cheese; season to taste.
Nutrition Facts
| Calories | 44 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 81 mg |
| Sugars | 1 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Great on pasta.
I love this recipe. I use it for raw vegetables, crackers, pasta and white fish. It is always a hit at parties. As a single person, I will make it for raw veg snacks all week and it definitely has me eating my veggies.
I had run out of basil pesto and needed some for my chicken sandwich on homemade focaccia. I looked at what this site had and found this highly rated recipe. I adjusted as followed by using staple ingredients: 4 ounces/1/2 cup dried and soaked sun-dried tomatoes, 1/2 teaspoon each dried basil and parsley, 1/4 cup tahini to replace the pine nuts, 2 tablespoons balsamic vinegar, 3 tablespoons onion, 1 roma tomato, 3 tablespoons olive oil, and 1/2 cup grated Parmesan. Tasty!
I love the fresh made Tomato Pesto. I had to use dry parsley and tomato puree as substitutes for fresh parsley and tomato paste, but it still turned out wonderful! I love this recipe!!
I did Not make any changes. Loved the pesto it turned out great. Used it in a recipe. We all really liked the meal I made With it. I love making thing from scratch, this recipe is definitely going in my recipe book. Thank you
used as a sauce for grilled shrimp…huge hit with my peeps
Made this for our wedding cocktail hour it was amazing! If double or triple this recipe you have to cut back on the olive oil a little. Served on a crostini. Guests raved!
Absolutely delicious, a nice change up from my normal pesto.
We were given this recipe at Tony’s at Walt Disney World. I leave out the onion, and it takes a while to puree the heck out of everything, but everyone I make it for loves it. My advice is to use the sun-dried, dry tomatoes in a sealed package, not the oil packed tomatoes for best results.
to my surprise, my adult son and husband loved this sauce! We’re all big fans of traditional pesto, but, wasn’t sure how it would be received. I served it with grilled boneless chicken, grilled zucchini (sliced lengthwise), and jarred roasted peppers. Really gave the dish that wow factor. Can’t wait to try it with shrimp and bow tie pasta as recommended in one of the reviews. The recipe made a lot, so I’m looking for additional ways to use it.
The flavors blend beautifully! This was one of those days when I was about 20 minutes before preparing supper with no idea of what to make. Then I realized I had sun dried tomatoes — perfect! The only thing I changed was using crushed hazelnuts instead of pine nuts (hard to find here in Costa Rica). I am currently waiting for my pasta to cook, and I can’t stop dipping in to the pesto for “just one more little taste.” A real keeper — when my vegan family comes to visit, I will simply sub out the cheese and add some nutritional yeast — I’m sure it will be just as yummy.
I made this exactly as described and it was fantastic!! I will definitely make this again and again. It made enough to serve two with enough left over for 4 to 5 more dinners for two.
Too much vinegar and Parmesan, not enough nuts. Herbs has definitively to be fresh. I liked the idea though. Worth giving an other try with more at my taste adjustments. For a light diet, no need of serving this sauce with pasta. I served it with steamed yellow beans and a fish filet and it was very suitable.
I will make this again to use with pasta, black olives, artichokes, sundried tomatoes and parmigiana regiano cheese. I made 4 times the recipe and froze batches to use later. My changes were to use crushed tomatoes instead of two types of tomato and to use red wine vinegar instead of balsamic vinegar because that is what I had in the pantry.
This pesto is great. I followed recipe exactly. It does not need anything else.
THANK YOU FINALLY SOME ONE GAVE A GOOD PESTO
This was fabulous, even though I didn’t have fresh herbs, just cut them in half for dried. Also had to sub walnuts as thats what i had on hand. Used it to make spinach and feta bake from this site, and it was really, really good.
The red wine and balsamic vinegar were overpowering, so I added in some extra pine nuts and park to mellow them out. After that it was edible, but next time I will add to taste or ditch those ingredients altogether.
This was great! I just loved it! Made extra and put it in the freezer!
Excellent. Will definitely make again. left out the wine because I wanted my 4 year old to try it. So easy and so yummy. Served it over pasta and also with chicken. Next time will try with the wine. Wouldn’t change a thing.
This is very, very good. I didn’t change a thing except use almonds instead of pine nuts as I didn’t have any. Very flavorful. Plan to use it as pizza sauce and a sauce for pasta. Yum!