Super easy and super yummy. I am not really a fan of regular basil pesto (don’t hate it, just don’t love it.) I double the recipe and keep some in the fridge. Great with scrambled eggs as well, but truly for pasta lovers. I don’t usually use the green can of parmesan, but I also don’t always spring for the real stuff either. Look around and see what kind of compromising you are willing to do between taste and price.
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
2 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan
In a blender or food processor pulse all ingredients together. Toss with hot cooked penne or pasta of choice.
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Originally posted 2008-10-22 17:26:51.
