Sun-dried Tomato Pesto Pasta

Creamy sun-dried tomato, walnut, and roasted garlic pesto linguine with fresh basil and freshly grated parmesan.

The requirement for pesto is really herbs, nuts/seeds, garlic, cheese, and olive oil. With the added ingredient of sun-dried tomatoes, you get all the flavors of sweet, salty, and bitter in a creamy sauce. Depending on the season and what looks good at the market, I will switch up the herbs and nuts depending on availability.

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What ingredients do you need for sun-dried tomato pesto pasta?

• Sun-Dried Tomatoes
• Roasted Garlic
• Parmesan
• Olive oil
• Walnuts
• Oregano
• Basil
• Linguini
• Sea Salt
• Pepper

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The Recipe

Place the tomatoes, garlic, oregano, parmesan and walnuts in a food processor and purée until smooth. Add the olive oil and taste before adding salt and pepper.

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While you are making the pesto, get a large pot of water heating to a rolling boil. When the water is at a rolling boil, cook the pasta for 8 minutes or until al dente. Place the pesto in a larger bowl and when the pasta is ready go directly from the water into the pesto and stir together. Taste for seasoning and adjust. If you feel it is too thick add a little of the pasta water to loosen. Garnish pasta with basil and sprinkle with parmesan.

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Recipe Tips:

• While they are in season I try to dry my own tomatoes in the oven or in a dehydrator, but you can certainly purchase sun-dried tomatoes for this recipe.
• If you purchase dried tomatoes that are not in oil, rehydrate them by covering them in hot water so they soften before continuing the recipe.

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Make Ahead:

• The pesto can be made a couple of days ahead and held in the refrigerator.
• The pesto also freezes very well, so you can make a big batch and freeze for the winter.

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Storing tips:

• Store leftover pasta in the refrigerator for up to 5 days.

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