Sun-dried tomato pesto pasta

Pasta pesto - is there anything that screams “kids’ tea” quite so much?

Always popular here I have to admit that I've spent years attempting to win my kids over from jarred pesto. 

Now, I’ve had some success, particularly with this broccoli pesto genovese recipe. However, for the first time, with this sun-dried tomato pesto recipe, there was unanimous approval from all three Sneaky Veg kids.

Making your own sun-dried tomato pesto

I’ve always liked to make my own pesto.

Not only is it really easy - providing you have a food processor to do the hard work.

But it’s also delicious.

Plus making your own allows you to control the amount of salt and fat that you’re adding in. Which is particularly important if you’re feeding babies or young children.

Which pasta shape to use

I have used fusilli for my pasta pesto on this occasion.

However, pesto was traditionally served with a pasta shape called trofie. 

Traditions aside, I think that most pasta shapes work well with pesto. So whether your favourite is spaghetti, penne or conchiglie, just go for it and it'll go well with this pesto.

Ingredients for sun-dried tomato pesto pasta

For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.

• 300g dried pasta
  I used fusilli but any dried pasta shape will do (see note above).
• 100g sun-dried tomatoes
  Most sun-dried tomatoes come stored in olive oil. However, if you have the dry kind without oil you may find that they don’t break down so well so soak them into water for 20 minutes first.
• 3-4 tablespoons olive oil
  The amount you need will vary according to your personal taste and to how oily your sun-dried tomatoes are.
• 25g fresh basil leaves
  Basil is the traditional herb used in pesto.
• 1 large clove garlic
  Crush the garlic before adding to the processor.
• 30g pine nuts
  Pine nuts are traditional but you can use other nuts (eg cashews or walnuts) or seeds (eg pumpkin or sunflower) if you prefer.
• 2 tablespoons of nutritional yeast
  To give it a hint of umami - grated vegan parmesan can also be used.
• Salt, to taste
  Can be omitted for babies.

Equipment

You will need a food processor for this recipe.

It can also be made with a hand held stick blender but the results won’t be as smooth.

You will also need a saucepan, a garlic crusher, weighing scales and measuring spoons.

Storage

The sun-dried tomato pesto will keep for up to five days (and probably longer) in an airtight container in the fridge. 

It can also be frozen. Transfer to a freezer-proof container, label and date and freeze for up to three months. Defrost thoroughly when ready to eat.

Special diets

This sun-dried tomato pesto is suitable for the following diets:

• vegan
• vegetarian
• gluten free (if using gluten free pasta)
  

Is this suitable for babies?

This sun-dried tomato pesto pasta can be given to older babies. Leave out salt when making the pesto.

What to serve with sun-dried tomato pesto pasta

Here are some serving suggestions that you may like:

• salad leaves
• broccoli
• rocket
• vegan parmesan or alternative.

More pesto recipes you might like 

• Broccoli pesto genovese
• Pesto puff pastry twists
• Wild garlic pesto
• Kale pesto
• Beetroot pesto
• Avocado pesto
• Zero waste broccoli pesto

Pin sun-dried tomato pesto pasta for later 

How to make sun-dried tomato pesto pasta

For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.

1. Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions.

2. Drain when cooked to your taste.

3. Roughly chop the sun-dried tomatoes.

4. Place them in a food processor with 2 tablespoons of olive oil (we’ll add more later), 25g basil leaves, a crushed garlic clove, 30g pine nuts and 2 tablespoons of nutritional yeast (or vegan parmesan).

5. Process until well combined, stopping to scrape the sides down if needed. Add more olive oil a little at a time until you have the consistency you like. Taste and season with salt.

6. Scrape out and mix with the pasta or transfer to a jar or airtight container and store in the fridge.