Green Pesto Pasta Sun-Dried

Theres something almost magical about the way basil fills your entire kitchen when you process it into pesto. I first made this on a rainy Tuesday when I needed something comforting but not heavy, and that bright green sauce against the dark red sun-dried tomatoes felt like finding color in a grey day.

My roommate walked in while I was tossing everything together and literally said whatever that is I want some. We ended up eating standing up at the counter, twirling pasta and talking about how the simplest ingredients often create the most memorable meals.

Ingredients

• Dried pasta (400g): Long shapes like spaghetti or linguine catch the pesto beautifully, but penne works if you prefer sauce in every tube
• Fresh basil leaves (2 cups): The heart of this dish, look for vibrant green leaves without any dark spots or wilting
• Garlic cloves (2): Fresh garlic gives that authentic bite that sets homemade pesto apart from jarred versions
• Pine nuts (50g): Toast them lightly in a dry pan first to unlock their nutty sweet flavor
• Freshly grated Parmesan (60g + extra): Invest in a chunk and grate it yourself, the pre-grated stuff just doesnt melt the same way
• Extra virgin olive oil (120ml): This is the carrier for all the flavors, use one you actually like the taste of
• Sun-dried tomatoes (100g): The oil-packed ones are more tender than dry, slice them into thin strips so they distribute evenly

Instructions

Cook the pasta:

Bring a generous pot of salted water to boil, add pasta, and cook until al dente, then scoop out 1/2 cup of pasta water before draining

Make the pesto:

Blend basil, garlic, pine nuts, Parmesan, and lemon juice until finely chopped, then slowly drizzle in olive oil while the machine runs until silky smooth

Bring it together:

Toss hot pasta with pesto in a large bowl, adding splashes of reserved pasta water until the sauce clings to every strand

Add the extras:

Fold in sliced sun-dried tomatoes gently so they dont break apart too much, then serve right away with the toppings scattered on top

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This recipe became my go-to for nights when friends drop by unexpectedly. Theres something about the combination of fresh basil and those concentrated sweet tomatoes that makes people feel taken care of, like you put in way more effort than you actually did.

Making Pesto Without a Food Processor

If you dont have a food processor, a mortar and pestle makes incredible traditional pesto, or you can finely chop everything by hand and whisk in the oil. The texture will be different but honestly in a rustic kind of way.

Balance That Matters

Sun-dried tomatoes are intense and salty, so taste your pesto before adding extra salt. The lemon juice is my secret weapon for cutting through all that richness and making every flavor pop.

Getting Ahead

You can make the pesto up to three days ahead and store it in the fridge with a thin layer of olive oil on top to prevent oxidation. Just bring it to room temperature before tossing with hot pasta.

• Pesto freezes beautifully for months, portion it into ice cube trays for easy future dinners
• Toast extra pine nuts and keep them in an airtight container for last minute garnish
• If the sauce feels too thick, warm pasta water thins it back out perfectly

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Every time I make this now, I think about how the best recipes are often just great ingredients treated with respect. Simple but never boring.

Common Questions

→ What pasta types work best for this dish?

Spaghetti, linguine, or penne are ideal as they hold the pesto sauce well and complement the textures of the sun-dried tomatoes.

→ Can I substitute pine nuts in the pesto?

Yes, walnuts are a great alternative, providing a similar nutty flavor and texture.

→ How can I make this dish vegan?

Replace Parmesan cheese with nutritional yeast to maintain a cheesy taste without dairy.

→ Is it necessary to reserve pasta water?

Yes, adding reserved pasta water helps create a silky, smooth sauce that clings to the pasta evenly.

→ How long can leftover pesto be stored?

Store pesto in an airtight container in the refrigerator for up to one week, keeping it fresh and flavorful.