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.
There is no single recipe for this pesto but as it is an Italian tradition, many recipes vary from town to town, from family to family. You can add or delete some of the ingredients according to your taste and their availability. The result is a summer dish, fresh, simple and fast.... Read more.
In a blender, place the tomatoes, pine nuts, Pecorino cheese, basil leaves and oil and blend at maximum power.
Cook the pasta until al dente in boiling salted water, drain and stir through the pesto.
Nutritional analysis per serving (4 servings)
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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