Prep 6 mins
Cook 0 mins
This delicious pesto is bursting with flavor and so easy to make. Serve it over pasta. Make sure to use the sundried tomatoes in oil, not the dehydrated kind.
- 1⁄2 cup sun-dried tomato packed in oil
- 1⁄2 cup pine nuts
- 1 cup fresh basil
- 3 garlic cloves
- 1⁄2 cup olive oil
- Combine all ingredients and blend for three minutes in blender or food processor.
- Heat and serve over pasta.
so easy and SO delicious! much better than store-bought pesto. I added a squirt of lemon juice and used walnuts instead of pine nuts. makes a really great "sauce" for veggie pizza!
Wow this was so easy and delicious too! I served it with corkscrew pasta and a little Parmesan cheese for garnish. The only thing that I added was a bit of salt before pureeing.
This was delicious! I always use raw, unsalted sunflower seeds in my pesto sauces, as I prefer them to pine nuts. That is the only substitution I made when following this recipe. I tossed the pesto with bowtie pasta, about 1/2 cup grated parmesan, and some diced smoked mozzarella, which got all melty and gooey with the heat of the pasta. This recipe is a real keeper. Sorry no picture -- the pasta didn't last long enough to take one. Made for PAC Fall 2007.