Sun-dried tomato pesto pasta
Homemade sun-dried tomato pesto is ready in under five minutes. Served with your favourite pasta shapes it makes a delicious meal that tastes so much better than shop bought.
Ingredients
- 300 g dried pasta
- 100 g sun-dried tomatoes roughly chopped
- 3-4 tablespoons olive oil
- 25 g basil leaves torn
- 1 large clove garlic crushed
- 30 g pine nuts or cashew nuts, pumpkin or sunflower seeds
- 2 tablespoons of nutritional yeast or vegan parmesan
- Salt to taste
Instructions
For the pasta
- Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions.
- Drain when cooked to your taste.
For the sun-dried tomato pesto
- Roughly chop the sun-dried tomatoes.
- 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).
- 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.
- Scrape out and mix with the pasta or transfer to a jar or airtight container and store in the fridge.
- If mixing with pasta gently reheat over a low heat, stirring constantly.
- Serve hot with grated cheese (dairy free parmesan is good), rocket or salad leaves.
Notes
NB: nutritional information is approximate and is intended as a guide only.
Nutrition
Calories: 503kcalCarbohydrates: 73gProtein: 16gFat: 18gSaturated Fat: 2gSodium: 67mgPotassium: 1165mgFiber: 7gSugar: 12gVitamin A: 550IUVitamin C: 11mgCalcium: 57mgIron: 4mg
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