Sundried Tomato and Basil Pesto
A deeply flavorful pesto sauce that comes together quickly and pairs particularly well with cheese fillings.
- Yield
- approximately 1 1/2 cups
Directions
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Into the bowl of a food processor fitted with a blade, add the garlic, sun-dried tomatoes and the oil from the jar.
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Pulse until finely chopped and thoroughly blended.
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Add parmesan cheese and process until the pesto is smooth.
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Adjust salt and pepper to taste. Add additional olive oil for your preferred consistency.
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Toss pasta with the pesto to coat, adding reserved pasta water to thin if needed.
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Garnish with grated parmesan or shavings.
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STEP-BY-STEP: HOW TO ROLL TROFIE
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OR
From Shawnie's class “Taste of the Italian Riviera” (also taught in Ravioli Workshop)
