I love to use my homemade pasta sauce, but sometimes I like to switch it up a little and go with pesto, especially in the summertime. I have 2 different pesto recipes to share with you and the one used in the picture is the sun-dried tomato. I love to cook up some chicken, veggies, and whole wheat pasta for lunch or supper. The pesto gives it a ton of flavor.
Sun-Dried Tomato Pesto
1 packed C. sun-dried tomatoes (the dried kind, soaked in water)
2 cloves garlic, minced
1/4 – 1/2 t. red pepper flakes (or more!)
2/3 C. EVOO
1 T. fresh thyme, minced (I used dried, about 1 t.)
2 T. fresh rosemary, minced (ditto)
Combine all in food processor or blender. Pulse until coarse.
Store in fridge up to 1 month. Make sure there is a thin layer of olive oil on top.
3 C. fresh basil leaves
1/4 C. pine nuts, optional
3 cloves garlic, minced
1/2 C. olive oil
1 t. each salt & pepper + more to taste
1/4 C. grated parmesan
In blender or processor, blend/pulse the basil, nuts and garlic.
Drizzle in olive oil while continuing to process.
Add remaining oil to achieve desired consistency.
Add salt, pepper & parmesan.
*Can freeze leftovers.