Spaghetti with Sun-Dried Tomato Pesto

Course: Dinner, Pasta

Ingredients:

• 1 lb spaghetti or pasta of choice

• 1 cup sun-dried tomatoes in oil (drained, reserving the oil)

• 1/2 cup fresh basil leaves

• 1/2 cup grated Parmesan cheese

• 1/4 cup pine nuts (you can also use almonds or walnuts)

• 3 cloves garlic, minced

• 1/4 cup extra-virgin olive oil

• 1/4 cup oil from sun-dried tomato oil

• Salt and black pepper, to taste

• Freshly grated Parmesan cheese (optional, for topping)

• 1-2 tablespoons fresh lemon juice (optional, for added brightness)

Instructions:

1. Cook the spaghetti or pasta of your choice according to the package instructions until it's al dente, reserving about 1/2 cup of pasta water. Drain and set aside.

2. Strain the sun-dried tomatoes being sure to reserve the oil.

3. In a food processor, combine the sun-dried tomatoes, fresh basil leaves, grated Parmesan cheese, pine nuts, and minced garlic.

4. Pulse the mixture a few times to begin breaking down the ingredients.

5. With the food processor running, slowly stream in the oil from the sun-dried tomatoes, along with the extra-virgin olive oil through the feed tube. Continue processing until the mixture becomes a smooth and well-emulsified paste.

6. Taste the sun-dried tomato pesto and season with salt and black pepper to your liking. Depending on the saltiness of your sun-dried tomatoes and Parmesan cheese, you may not need much additional salt.

7. In a large bowl, toss the cooked and drained spaghetti with the sun-dried tomato pesto along with as much of the reserved pasta water as you’d like until the pasta is evenly coated with the flavorful sauce.

8. Garnish with fresh basil leaves and grated Parmesan cheese, if desired.