8.17.2011

Rigatoni with Sun-dried Tomato Pesto

I have already made a fresh basil pesto and an arugula pesto, but I thought that a sun-dried tomato pesto would be delicious, especially for summer! A little while back in my simple greek salad post, I talked about the amazing sun-dried tomato pesto that we ate with that meal. Well, as promised here is the recipe! This pesto is super easy and is such a great change from your regular basil pesto. This pesto could be used as a sandwich spread or served over chicken if you are not much of a pasta eater, although this pesto might make you one!

You Will Need:
  • 1 cup sun dried tomatoes in oil, drained
  • 1/2 cup parmesan cheese
  • 1/2 cup fresh basil leaves
  • 1 Tbsp pine nuts
  • 2 peeled garlic cloves
  • 3/4 cup olive oil

Here We Go:
  • Add first five ingredients to blender or food processor and blend until smooth
  • Add the olive oil and process until thick paste forms
  • Garnish with fresh basil and fresh parmesan, if desired

Happy Feasting!
This pesto also freezes very well so you can save the leftover pesto for later!

2 comments:

Mary said...

This really looks delicious. I love sun-dried tomato pesto and yours sounds wonderful. This was my first visit to your blog, so I decided to browse through your earlier posts while I was here. I'm so glad I did that. I really like the food and recipes you feature here and I'll definitely be back. I hope you have a great day. Blessings...Mary

Maris (In Good Taste) said...

This is such a delicious dinner with a nice salad and crusty bread!