This Sun-Dried Tomato Pesto Works on Everything (Pasta Recipe Included)

pine nuts

🥗Healthier: walnuts

💰Cheaper: almonds

Walnuts are more affordable while maintaining a similar texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds umami flavor.

Drain excess oil from sun-dried tomatoes and measure out to have 2/3 cup total.

Place sun-dried tomatoes in a food processor.

Add walnuts, parmesan, garlic cloves (sliced into chunks), basil, a pinch of salt, and red pepper flakes to the food processor.

Pulse the mixture until coarsely combined.

Run the processor while drizzling in olive oil until reaching desired consistency, keeping some texture.

Taste the mixture to ensure flavor is good.

Transfer the pesto to a bowl.

Cook pasta just under al dente, reserving 1 to 1.5 cups of pasta water before draining.

Return pasta to the pan and add pesto, starting with 1/2 cup of reserved pasta water.

Stir to combine over medium heat until pasta finishes cooking in the sauce, adding more pasta water as needed for desired consistency.

Prepare herby ricotta by mixing 1/2 cup ricotta, chopped basil, parsley, lemon zest, and a pinch of salt in a bowl.

Dollop herby ricotta on top of the pasta before serving.

Top with toasted bread crumbs and fresh basil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens