Full of flavor and quick to make!
- 1 (8.5 oz) jar sun-dried tomatoes packed in olive oil
- 2 garlic cloves
- 1 cup fresh basil
- 1/2 cup Parmesan, grated
- salt & pepper
- Blend tomatoes and their oil, garlic, basil, parmesan, salt and pepper in a food processor until finely chopped.
- Toss with cooked pasta.
Note: If you don’t want to buy or can’t find jarred sun-dried tomatoes you can roast 5 roma tomatoes in the oven. Slice tomatoes 1/4 in thick, place tomato slices on a lined baking sheet (foil or parchment paper), drizzle tomato slices with olive oil, sprinkle with salt and pepper. Roast in oven at 400 degrees F for 20 to 30 minutes, until tomatoes are well roasted. When preparing pesto in food processor you will need to add more olive oil, about 2 to 3 tablespoons.
Toasted pine nuts is also a good addition to this pesto. You can toast raw pine nuts in a dry skillet over medium low heat, until nuts are slightly brown. Add nuts to food processor with the other ingredients, then pulse.