thepioneerwoman
Sun-Dried Tomato Pesto
This savory pesto made of sun-dried tomatoes, olive oil, walnuts, garlic, and parmesan is ready in 25 minutes. Serve it on pasta with a dollop of lemon ricotta.
👥 6 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 15 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●food processor
- ●bowl
📝 Preparation Steps
1
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Reserve 1 cup cooking water, then drain the pasta. Return to the pot and drizzle with the olive oil to prevent sticking.
2
In a food processor, combine the sun-dried tomatoes and oil, walnuts, parmesan, garlic, lemon juice and 1 teaspoon salt. Pulse until combined, scraping down the sides of the food processor as necessary. If the pesto is too thick, pulse in a bit more olive oil.
3
Mix together the ricotta, basil, lemon zest, and remaining ½ teaspoon salt in a medium bowl (optional).
4
Add the pesto to the pasta in the pot and toss until well coated. Serve the pasta topped with dollops of the ricotta mixture. Garnish with basil.
Nutrition Facts
calories
415 Calories
fat Content
20 g
fiber Content
4 g
sugar Content
2 g
sodium Content
331 mg
protein Content
14 g
trans Fat Content
0 g
cholesterol Content
19 mg
carbohydrate Content
44 g
saturated Fat Content
5 g
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