Sun-dried tomatoes are a very popular preserve in south Italy. In late summer, these juicy vegetables are dried in the sun and then stored in oil.

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  • 15 sun-dried tomatoes

  • 1 tbsp pine nuts

  • 2 tbsp Pecorino cheese, grated

  • 10 basil leaves

  • 5 tbsp extra virgin olive oil

  • 320 g (11¾ oz) pasta


  • 1.

    In a blender, place the tomatoes, pine nuts, Pecorino cheese, basil leaves and oil and blend at maximum power.

  • 2.

    Cook the pasta until al dente in boiling salted water, drain and stir through the pesto.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 495kj
  • Fat Total 20g
  • Saturated Fat 3g
  • Protein 13g
  • Carbohydrate 64g
  • Sugar 5g
  • Sodium 82mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe is featured in the The Vegetarian Italian Kitchen cookbook.

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