I am a very big fan of pasta, even if they make me a little bit tired and give me a blown up stomach. It’s not possible for me to turn my back to pasta, ever.
Therefore, I made this sun-dried tomato pesto recipe for all the pasta lovers out there. It’s very intense in the taste. Sun-dried tomatoes have such an intense flavor and mixed with some fresh basil leaves and roasted pine nuts, they are perfect for a quick lunch or dinner. You can make the pesto on the weekend when you have time so that under the week you just have to boil some water, add your favorite kind of pasta (I did it with Tortiglioni from Barilla 🙂 yummyyy…) and top it with this very delicious pesto. As I love parmesan, I need to put a bit (or a lot) on top of my Tortiglioni with sun-dried tomato pesto. Et voila, here is your super easy and quick lunch. More time to eat and drink a decent cup of coffee afterward, before you have to hit your keyboard again.
Pasta with sun-dried tomato pesto
Spoiler alarm**** Scroll down to the recipe if you don’t want to read it. My little sister (I call her Bibi ?) made this wonderful tomato pesto with hazelnuts last Christmas as a give away for every family member. That was a very kind move from here and I was surprised how tasteful it was (no offend – she is a good chef – I mean she has the same genes than me ?). She is one of my biggest blog and Instagram fan (thank you for that (!)), so I asked her if she want’s to do a collaboration with me and share her secret recipe for this pesto. Lucky me, she said yes and we are soon going to write down the recipe and take some stunning food pictures of it. She more wants to have a full video of the recipe, but I am not so sure about this part yet. Let’s see then.
Sun-dried Tomato Pesto
Sun-dried Tomato Pesto with pine nuts and fresh basil.
Ingredients
- 10 g pine nuts
- 90 g sun-dried tomatoes in oil
- 5 tsp oil from the sun-dried tomato jar
- 1 garlic clove thinly sliced
- 1 tbsp olive oil
- 0.5 tsp salt
- 0.5 tsp sugar
- a bunch of basil leaves
- a pinch of black pepper
Method
- Roast the pine nuts over medium heat for about 3 minutes until golden.
- Meanwhile, slice the garlic glove very thin and add to a blender. Then add all other ingredients to the blender and blend for 1 minute. The pesto should still have some chunks of the tomatoes, so do not overdo it in the blender 🙂
- Transfer the sun-dried tomato pesto to a glass jar and keep it in the fridge till you need it. You can store it up to a week in the fridge.
Aline’s Suggestion
If you want, you can add some grated parmesan to the blender. Personally, I prefer to add the grated parmesan on top of my pasta and not into the pesto. But if you are a very very cheesy person, you might want to do both 🙂
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