Pasta with Sun-Dried Tomato Pesto
This pasta with sun-dried tomatoes pesto comes together in 10 minutes with wholesome ingredients. Rich, savory, and so easy your whole family is sure to love it!CopyRegenerateGood response
Servings: 6
Calories: 100kcal
Equipment
- Food Processor
- small skillet
- Measuring cups and spoons
Ingredients
- 1 cup oil-packed sun-dried tomatoes drained, oil reserved
- ½ cup lightly packed fresh basil leaves
- ⅓ cup freshly grated Parmesan cheese
- ¼ cup pine nuts lightly toasted
- 1 clove garlic roughly chopped
- 1 tablespoon fresh lemon juice
- ¼ teaspoon crushed red pepper flakes optional
- ¼ teaspoon freshly ground black pepper
- ¼ cup reserved sun-dried tomato oil
- 2 –4 tablespoons extra-virgin olive oil as needed
- Salt to taste (we didn’t feed the need to add any)
Instructions
- Place the pine nuts in a small dry skillet over medium-low heat.
- Toast for 2–3 minutes, stirring frequently, until lightly golden and fragrant. Transfer to a plate and allow them to cool.
- Add the sun-dried tomatoes, basil, Parmesan cheese, toasted pine nuts, garlic, lemon juice, red pepper flakes, and black pepper to a food processor.
- Pulse several times until the ingredients are finely chopped, stopping to scrape down the sides of the bowl as needed.
- With the food processor running, slowly pour in the reserved sun-dried tomato oil.
- Continue blending while adding the olive oil, 1 tablespoon at a time, until the pesto reaches your preferred consistency. Leave it slightly textured for spreading or blend it longer for a smoother sauce.
- Taste and add salt only if needed. The sun-dried tomatoes and Parmesan may already provide enough salt.
- Transfer the pesto to a serving bowl or airtight container. Serve immediately or refrigerate until ready to use.
Notes
- Use oil-packed sun-dried tomatoes for the softest texture and richest flavour. Dry-packed tomatoes will need to be softened in hot water before blending.
- Toast the pine nuts before blending to enhance their buttery flavour. Watch them closely, as they can burn quickly.
- Allow the toasted pine nuts to cool before adding them to the food processor.
- Start with a small garlic clove and adjust to taste.
Add the olive oil gradually so you can control the consistency of the pesto.
Nutrition
Calories: 100kcal | Carbohydrates: 5g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 4mg | Sodium: 139mg | Potassium: 329mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 306IU | Vitamin C: 19mg | Calcium: 76mg | Iron: 1mg