Sun-Dried Tomato Recipes
Servings: 4 servings
Ingredients
- 1 cup (185g) sun-dried tomatoes in oil drained
- 1/3 cup (35g) walnuts or peeled almonds
- 2 cloves garlic
- 3/4 cup (70g) grated parmesan cheese
- 1/4 cup (55g) oil from the sun-dried tomato jar
- 1/8 teaspoon chili flakes optional
- zest grated from 1/2 lemon optional
- 1 cup (20g) fresh basil leaves
- 1/4 cup (55g) olive oil
- salt and pepper to taste
- 12 ounces (340g) spaghetti pasta
- grated parmesan cheese to serve
Instructions
- Cook pasta al dente according to package instructions (it should have a bite to it and not be too soft). Drain.
- Make pesto: Add all the ingredients except the olive oil into a food processor bowl.
- Mix over high speed until very finely chopped (it should be a little bit chunky and not completely smooth).
- Add the olive oil and mix over low speed or pulse until well-combined.
- Season to taste with salt and pepper.
- Toss the cooked pasta with pesto.
- Serve sprinkled with grated parmesan cheese.
- Enjoy!
Notes
Calories = 1 serving (1/4 of the recipe). This is only an estimate!
Nutrition
Calories: 704kcal