The Young Tongue and I really love pasta, eating more of it at home than rice. We never tire of it and I love preparing it because it's fuss-free. I also love making pesto at home because I can bottle it or keep it in the fridge for use when I don't have enough time to labor in the kitchen.
Sun-dried Tomato Pesto is one of those easy-to-make and easy-to-keep sauces. Great as a dip, as a pasta sauce, or as an accompaniment to salads or appetizers, all you'll need is food processor and a few ingredients. If you don't have a food processor, don't worry. You can just chop the sun-dried tomatoes really fine and put everything together.
In a food processor, place the sun-dried tomatoes along with some extra virgin olive oil, roasted pine nuts, Parmigiano-Reggiano cheese, salt, and pepper. Pulse until well-combined. When making some for storage and later use, ensure that a layer of extra virgin olive oil covers the pesto.
In this pasta dish, I added about 4 Tablespoons of sun-dried tomato pesto to freshly-cooked pasta. Want to have al dente pasta? Click here. See how much The Young Tongue can't wait to get her hands on it? Spread the love, make some pesto, and have more time with your child!
