Tuesday, May 5, 2009

Sun-dried Tomato Pesto...from scratch!

Inspired by the new basil plant that I bought over the weekend and some leftover sun-dried tomatoes from the couscous salad last week, tonight's dinner was penne pasta with homemade sun-dried tomato pesto. Instead of searching for a recipe to try - I made this one up! It was delicious and would be great on a baguette as an appetizer or on a sandwich with mozzarella. Yum!

I'm not sure if I've mentioned this, but bread is my favorite food (followed closely by cheese). So what better to go with pasta than more carbs! I made biscuits (Jiffy mix) but for a special twist I added about 1 teaspoon of lemon zest to the batter. I can't believe I haven't tried this before. The lemon gave it a nice fresh, bright taste and tied in with the lemon in the pesto.

Sun-dried Tomato Pesto

8-10 leaves of fresh basil
7-8 sun-dried tomatoes packed in oil
About 1 tbsp. lemon zest
2 cloves of garlic
About 1/4 cup of olive oil

Add basil, sun-dried tomatoes, lemon zest and garlic to a food processor
Put the lid on and begin to pulse
As you are pulsing slowly pour in the olive oil through the hole in the lid
Continue pulsing until you get a consistent texture

I mixed in some grated Parmesan cheese after pulsing it in the food processor

Quick note: traditional pesto calls for toasted pine nuts. I didn't have any on hand so I just skipped them. I was planning to add in walnuts for another flavor, but I totally forgot too add them in.

Cook pasta according to instructions on the package
Drain and return to the warm pot
Add pesto and toss until well combined
Garnish with fresh basil leaves and serve!

Prep Time: 5 minutes
Cook Time: 10 minutes
Food processor, pasta pot, colander, serving dishes and utensils.


  1. This comment has been removed by a blog administrator.

  2. That looks delicious! I love that you added lemon zest... I think lemon makes anything taste at least 10x better :)

  3. You are amazing. Seriously, will you come to LA and teach me how to do all of this? But where do you get the energy to cook like this almost every night? That is the hardest thing for me- also I want to cook more on the weekends but am not good at knowing what will last a few days as leftovers. Any suggestions are greatly appreciated!!!


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