Monday, July 6, 2009

Sun-Dried Tomato Pesto


Tonight I made homemade pesto for dinner. In the summertime I love to eat fresh veggies with my pasta. I tend to shy away from pesto because of all the oil and garlic it contains, but this recipe is actually quite light. Its especially tasty if you buy fresh refrigerated pasta. The flavor doesn't compare to dry pasta, and it cooks much quicker. This recipe serves 4, and only takes about 20 minutes to prepare.

Pesto Ingredients:
3/4 cup oil soaked sun-dried tomato halves, drained
handful of basil leaves
2 tablespoons slivered almonds
2 tablespoons parmesan cheese
1 minced garlic clove
dash of salt
freshly ground black pepper

Combine all pesto ingredients in a food processor, and process until finely chopped. Cook 9 ounces of pasta according to the package directions. Drain the pasta and reserve 1 cup of the cooking liquid. Whisk the pesto paste and your cooking liquid together. Add to pasta, toss well to coat. Garnish with 2 ounces of feta. Enjoy!



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