Sun Dried Tomato Pesto
Ingredients
- 1 cup oil-packed sun dried tomatoes drained
- 1/2 cup grated Romano or Parmesan
- 1/4 cup fresh chopped basil
- 2 tbsp toasted pine nuts
- 3 garlic cloves
- 3/4 cup olive oil
Instructions
- Combine sun-dried tomatoes, Romano cheese, basil, pine nuts and garlic in food processor. With machine running, gradually add olive oil and process until smooth paste forms. (Can be made prepared 2 weeks ahead. Cover and refrigerate.)
- To use on pasta, cook in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Combine 3/4 cup tomato pesto with reserved cooking liquid in same pot. Add linguine and toss over medium-high heat to coat, adding more pesto, if desired. Season to taste with salt and pepper and serve.
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