This handy sauce is perfect when you, ahem, run out of ideas for lunch or dinner. I usually have some organic sun-dried tomatoes packed in olive oil in my pantry, and I wouldn’t be a self-respecting Italian if I didn’t have good parmigiano reggiano cheese in my fridge at all times.
So to make this sauce I really just need to grab some fresh basil from my garden or the farmer’s market and I’m good to go. Plus, I love making this in the blender if I’m really short on time–it’s an even faster cleanup!I love how this sauce looks too, like Italian confetti tossed with pasta. You can use a gluten-free pasta if you are avoiding gluten, or try your hand at making my soaked pasta dough recipe and use fresh pasta. It’s so delicious!
Quick Sun-Dried Tomato Pesto Sauce
1 1/2 cups shredded parmesan cheese (find grass-fed cheeses here)
1 cup (small jar) sun-dried tomatoes
2 cups (2 large handfuls) fresh basil, removed from stems
up to 1/2 cup olive oil (buy good olive oil here)
salt and pepper to taste (buy organic pepper and unrefined sea salt here)
- In a blender or a food processor, layer the cheese, tomatoes, and basil. Process and blend until uniform and the basil chops up small.
- Add olive oil in a thin stream as the machine runs, until you achieve the desired thickness of the sauce you like.
- Serve with pasta, or store in a jar and use for dipping sourdough breads, pastas, or anything else you can think of!
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