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
- 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
- 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.