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!