Sun Dried Tomato Pesto Pasta
on Oct 19, 2021, Updated Aug 31, 2022
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I know you have basil growing out of control like I do so let’s make a delicious nutty but sweet pesto. It can be stored in the freezer for up to 6 months and you can even freeze it in an ice-cube tray for individual portions too. So delicious and perfect for pesto eggs which you all love on my page. You will need:
Sun-Dried Tomato Pesto Pasta
I know you have basil growing out of control like I do so let’s make a delicious nutty but sweet pesto. It can be stored in the freezer for up to 6 months and you can even freeze it in an ice-cube tray for individual portions too. So delicious and perfect for pesto eggs which you all love on my page. You will need:
Ingredients
- 4 cups fresh basil leaves
- 1-2 garlic cloves, I like more but it’s up to you
- ½ cup walnuts or pine nuts, use hemp hearts if allergic to nuts
- 1 cup grated parmigiano
- 1.5 cups sun dried tomatoes
- ½ cup olive oil or until desired consistency, could be less
Instructions
- Add the basil, garlic, and nuts of choice to a food processor. Blitz until crumbly. Add the grated parm, sun dried tomatoes and blitz again.
- Slowly start to add in the olive oil through the spout and a little bit at a time until you have your desired consistency. You can use it within 7-10 days in the fridge or freeze in a ice cube tray. If you don’t have a lid for your ice cube tray you can also freeze it and once it’s frozen you can transfer into a Ziploc bag for individual portions.
- If you don’t have a food processor you can do this in a blender but you will have to keep opening the blender to add a little bit of oil at a time and blending and scraping it down to help it along. If you are old school you can also use a mortar and pestle which is the traditional way. I was going to use a mortar and pestle but mine is not big enough.
- Enjoy with pesto eggs, on wraps, pasta, sandwiches, as marinade on chicken, shrimp or anything else you love.
Video
Notes
You can use hemp hearts or seeds if you are nut-free. Use as much sun dried tomatoes as you like. I don’t measure when I cook, I was taught to taste and adjust so everything is to taste. Pecorino romano cheese instead of parm is also an option. Feel free to use 1/2 spinach and 1/2 basil leaves if you want a milder taste which is what I often do as well. You can lightly toast your nuts in a pan or leave them raw, up to you.
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