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!


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!