Sun Dried Tomatoes have an intense, concentrated flavour, and are slightly salty. The flavour of these little gems combine perfectly with basil and parmesan cheese. Blended together into a pesto using the oils from the packed sun dried tomatoes, c'mon! Take It Ease!
Ensure you buy good quality and fresh ingredients. There is nothing like imported Italian parmesan cheese, and fresh basil leaves. The aromas are amazing and flavours are intense. Add to your favorite pasta, and mmmoaaa!
I'm using chick pea pasta in this recipe. It has a slight nutty flavour which complements the ingredients of the pesto nicely. That being said, this stuff is healthy and good for you: organic, gluten free and no preservatives. A little "plug" for Chickapea Pasta for a delicious and healthy product.
A little pesto goes a long way in this dish. Start off with a tablespoon or so and add to your pasta - stir gently. Continue to add to your liking
As always, adjust the amount of the ingredients to your taste. If you like lots of garlic (like I do), add a couple more cloves. If you like your pesto creamy, pulse a little longer and add more olive oil.
Cook Well! Eat Well! Mange Mange!
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Prep Time: 10 mins
Cooking Time: 5 mins
Yields: 1.5 to 2 cups
½ cup sun dried tomatoes in oil
2 cloves garlic - minced
1 slightly packed cup fresh basil leaves
Dash of salt
Dash of fresh ground black pepper
3/4 cup freshly grated parmesan cheese
3 tbsps extra virgin olive oil (evoo)
Salt and fresh ground pepper to taste
Add tomatoes (and oil from the tomatoes), garlic, basil leaves, salt and pepper to a food processor
Put on the lid and pulse on low - about 30 seconds
Remove the lid and add parmesan cheese
Put on the lid and pulse a few times – about 30 seconds
Continue to pulse - pour in olive oil slowly to your desired consistency (you want a creamy and oily texture but still a bit chunky)
Taste and adjust add salt and pepper
Store in the refrigerator until needed. Will last approx. 7 days refrigerated
Add to your favorite pasta or bread