Pin It My kitchen smelled like summer even though it was February. I had just opened a jar of sun-dried tomatoes, and that deep, concentrated sweetness filled the air instantly. I wasn't planning anything fancy that night, just pasta, but then I spotted the basil sitting on the windowsill and thought, why not make something that tastes like vacation? Twenty minutes later, I was twirling penne coated in this ridiculously good pesto, wondering why I'd never thought to blend sun-dried tomatoes before.
I made this for friends once on a whim, doubling the batch because I wasn't sure if I had enough. We ended up eating straight from the serving bowl, standing around the counter, because no one wanted to wait for plates. One friend asked if I'd taken a cooking class in Italy. I laughed and told her it was just a food processor and good ingredients doing all the work.
Ingredients
- 400 g dried pasta (penne, fusilli, or spaghetti): Short shapes like penne grab the pesto beautifully, but long strands work too if you love twirling your fork.
- 120 g sun-dried tomatoes in oil, drained (reserve 2 tbsp oil): The oil is liquid gold, don't toss it, it carries all that tomato flavor right into the pesto.
- 50 g freshly grated Parmesan cheese: Fresh is key here, the pre-grated stuff just doesn't melt into the sauce the same way.
- 40 g toasted pine nuts (or walnuts): Toast them in a dry pan for a few minutes until fragrant, it makes all the difference.
- 2 garlic cloves: Raw garlic can be sharp, so start with two and add more if you love that bite.
- 30 g fresh basil leaves: The fresher the better, wilted basil won't give you that bright, herby lift.
- 2 tbsp reserved sun-dried tomato oil: This is what makes the pesto taste cohesive and rich.
- 2 tbsp extra-virgin olive oil: A good quality oil rounds everything out and adds silkiness.
- Juice of 1/2 lemon: Just enough to brighten without making it tangy, balance is everything.
- Salt and black pepper, to taste: Taste as you go, the Parmesan is salty so you might need less than you think.
- Fresh basil leaves, for garnish: A handful torn over the top makes it look and taste like you care.
- Extra grated Parmesan cheese: Always more cheese, always.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta until it's al dente, still has a little bite. Before you drain, scoop out half a cup of that starchy pasta water, it's your secret weapon for a silky sauce.
- Blend the pesto:
- Toss the sun-dried tomatoes, Parmesan, pine nuts, garlic, and basil into your food processor and pulse until everything is finely chopped and starting to come together. Scrape down the sides so nothing gets left behind.
- Add the liquids:
- Pour in the reserved tomato oil, olive oil, and lemon juice, then season with salt and pepper. Blend until the pesto is smooth and glossy, adding a splash of pasta water if it looks too thick.
- Toss it all together:
- In a large bowl, combine the drained pasta with the pesto, adding pasta water a little at a time until the sauce coats every piece. It should look creamy, not dry or clumpy.
- Serve and garnish:
- Plate it up while it's hot, then scatter fresh basil over the top and shower it with extra Parmesan. Eat it immediately, it's best when it's just made.
Pin It There was a night last spring when I was too tired to think, and I made this purely on autopilot. My husband walked in, took one bite, and said it tasted like the kind of meal you'd remember years later. I realized then that the simplest things, done right, are the ones that stick with you.
Making It Your Own
This recipe is flexible in the best way. If you want protein, toss in grilled chicken, shrimp, or even chickpeas for a plant-based boost. Roasted vegetables like zucchini or cherry tomatoes fold in beautifully and add color. You can also swap walnuts for pine nuts if you're watching your budget, they bring a slightly earthier flavor but work just as well.
Storing and Reheating
The pesto itself keeps in an airtight container in the fridge for up to a week, just pour a thin layer of olive oil on top to keep it from browning. Leftover pasta can be stored for a couple of days, though it's best eaten fresh. When reheating, add a splash of water or broth to bring the sauce back to life, microwaving can dry it out if you're not careful.
Pairing and Serving Ideas
This pairs beautifully with a crisp, chilled Pinot Grigio or a light Sauvignon Blanc if you're pouring wine. For sides, a simple arugula salad with lemon vinaigrette cuts through the richness, or serve it with crusty bread to mop up every last bit of pesto. It's the kind of dish that feels complete on its own but welcomes company if you want to make it a meal.
- Try adding a handful of fresh spinach or arugula right before serving for extra greens.
- A squeeze of lemon over the finished dish brightens everything up.
- Leftovers make an incredible cold pasta salad the next day.
Pin It This dish has become my go-to when I want something that feels special without the stress. I hope it brings you as much joy as it's brought me, one bowl at a time.
Recipe Questions & Answers
- → Can I make the pesto ahead of time?
Yes, the pesto can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Keep it covered with a thin layer of olive oil to prevent oxidation and maintain its vibrant color.
- → What pasta shapes work best with this sauce?
Penne, fusilli, and spaghetti are ideal choices. Tube and curly shapes trap the pesto beautifully. Short pasta like rigatoni or orecchiette also work wonderfully for holding the sauce.
- → How do I prevent the pesto from being too thick?
Add reserved pasta water gradually while blending until you reach your desired consistency. Start with a tablespoon at a time, as the starchy water creates a silky sauce that coats the pasta evenly.
- → Are there nut-free alternatives?
Sunflower seeds or pumpkin seeds provide a similar texture and richness without tree nuts. Use the same amount as you would pine nuts for comparable results and flavor balance.
- → Can I add protein to this dish?
Grilled chicken breast, roasted vegetables, or white beans complement this pesto pasta beautifully. Shrimp is also a delicious addition that pairs well with the Mediterranean flavors.
- → What wine pairs well with this meal?
Crisp Italian white wines like Pinot Grigio, Vermentino, or Sauvignon Blanc cut through the richness of the pesto and enhance the bright, fresh flavors of the dish.