Sun dried Tomatoes have a really intense flavor. You should be able to find them either completely dried or preserved in oil. This recipe assumes the former - if you use the preserved variety, you don't need to soak, but you might want to add some water to thin them out a bit (this is healthier than adding lots of extra oil :)).
Serves 2-4
- 1/4 cup (after soaking) sun dried tomatoes, soaked for 20-30 minutes in water
- 2 tbsp olive oil
- 1 tbsp pine nuts
- 1 tbsp parmesan cheese
- 1 heaped tsp tomato paste/puree
- Favorite pasta
After the tomatoes have soaked place them in a blender - keep some of the fluid back to thin the pesto later. Add the oil, nuts and cheese and pulse until finely chopped. Add the tomato paste and some of the fluid that was kept back to thin the sauce. You don't want it to be runny, but it needs to be mobile enough to coat the pasta easily.
Season to taste. Again if you want, add some garlic. Toss the cooked pasta in the sauce and then serve.
Sun dried Tomato Pesto, with Quinoa Pasta
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