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:

Sun-Dried Tomato Pesto Pasta by The Modern Nonna

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:
Prep Time 10 mins
Cook Time 10 mins

Ingredients
  

  • 4 cups fresh basil leaves
  • 1-2 garlic cloves I like more but it’s up to you
  • 1/2 cup walnuts or pine nuts use hemp hearts if allergic to nuts
  • 1 cup grated parmigiano
  • 1.5 cups sun dried tomatoes
  • 1/2 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.

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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