Sun Dried Tomato Pesto Sauce for Pasta
I grabbed my food processor and ground up the fresh basil leaves, cloves of garlic, and pine nuts. I also added black pepper, olive oil, garlic salt, olive oil, Parmesan and Romano cheeses, and sun-dried tomatoes. This was a fun recipe to use up all my basil leaves in. I cooked up the sauce, pasta, and mushrooms and the result was a yummy rich sauce. The dish was delicious with a glass of red wine on the deck. This meatless sauce is packed with powerful intense flavor. Meat could easily be added to the top of this pasta dish. I must say this sauce is best when eaten fresh. A great vegetarian dish for summer nights.
- 8 ounces baby bella mushrooms sliced
- 4 cups fresh basil leaves ground
- 3 cloves garlic ground
- 1 teaspoon garlic salt
- 1/4 teaspoon black pepper fresh ground
- 1 1/4 cup olive oil
- 1 3/4 ounces pine nuts ground
- 1 cup Parmesan and Romano cheeses grated
- 8 ounces sun dried toamtoes from a jar
- 1 pound penne pasta cooked
- 1/4 cup grated parmesan cheese for topping
- 1 Tablespoon olive oil
Grind the following in a food processor: 4 c. fresh basil leaves, 3 cloves garlic, 1 3/4 ounces pine nuts. Add all to a large saucepan.
Add the following to the saucepan: 1 tsp. garlic salt, 1/4 tsp. black pepper, 1 1/4 c. olive oil, 1/4 tsp. black pepper, 1 c. grated Parmesan and Romano cheeses, 8 ounces sun-dried tomatoes from a jar. Stir all together and bring to a boil.
Reduce heat to medium-low and simmer for about 15 minutes, stirring occasionally.
Saute mushrooms in 1 Tbsp. olive oil in a separate frying pan.
Cook penne pasta according to the direction on the package. Drain.
Build by adding pasta to plates, topping with sauce, cooked mushrooms, and grated Parmesan cheese to taste.