This is a print preview of "PARSLEY sun-dried TOMATO PESTO on PASTA" recipe.

by Foodessa


I opened the fridge to be happily greeted by a beautiful bouquet of parsley. With this, I was inspired to create a parsley sun-dried tomato pesto. This wonderful sauce turned out great!
Pouring it on one of my favourite meal...PASTA...was truly a delectable bonus ;0)

Rating: 4.3/5
Avg. 4.3/5 2 votes
Prep time: Italy Italian
Cook time: Servings: 4


  • . > American / Metric measures:
  • . 12 sun-dried tomatoes
  • . 1 cup (250ml) boiling water
  • . 4 cups (180gr) flat parsley
  • . 3/4 cup (175ml) of oils: [total from olive oil and grapeseed or canola oil]
  • . 1 large garlic clove (minced) or 1 tbsp. (15ml) 'Fleur d'ail'
  • . 1/2 cup (100gr) roasted chopped almonds or hazelnut
  • . 1 tsp. (5ml) sea salt, 1 tsp. (5ml) dried herb: basil
  • . 1/2 cup (60gr) grated cheese: Parmeggiano 'Reggiano'
  • . 1/2 cup (60gr) grated cheese: Pecorino 'Romano'
  • .
  • . > If serving with PASTA...add the following:
  • . 1/2 pkg. (250gr) of ' linguini ' pasta (for 2 persons)
  • . 1/2 reg. can pitted black olives (sliced)
  • . 1/2 reg. can rinsed red kidney beans


  1. . Place the dried tomatoes into a small bowl. Pour the boiling water and cover with a plate for about 15 minutes or until they have completely de-hydrated. Do not discard the water. Do set it aside to cool for later use as it will be added into the blender. Note: Oil packed sundried tomatoes (well drained) can also be used.
  2. . PESTO MAKING: Meanwhile, wash parsley carefully. Chop the longest part of the stems...spin the remainder with a salad dryer or just pat dry. Pluck the leaves off the stems until you accumulate about 4 cups tightly piled. Place the parsley into the blender all together with the remaining ingredients (except for the water). Pulsate the blender a few times before turning it on continuously. This will turn out a slightly thick looking paste. Shut the blender...add the water slowly...and continue blending until a smooth creamy pesto sauce consistency is achieved. >>Note: The pesto is now ready to either use right away or to preserve into small mason jars. This will keep very well for at least two weeks in the refrigerator or up to about 3 months in the freezer. >STORING TIP: if wanting to store into the fridge, pour a small amount of olive oil on the surface. It will keep better that way.
  3. . PASTA MEAL Preparation: Serving suggestion for pasta: Boil the 'linguine' in salted water. One minute before the pasta is done...add the sliced olives and beans to the pot also. Strain all of it out, then into a large bowl and add the pesto immediately. Serve each plate with an extra sprinkle of grated cheese.
  4. . Buon appetito and flavourful