Sundried Tomato Basil Pesto Pasta
For the pesto:
- 2 Garlic Cloves
- 20g fresh Basil Leaves
- 55 grams (about 7) oil-packed Sundried Tomatoes
- ¼ cup Extra Virgin Olive Oil & Ultimate Oil Blend (1:1 ratio)
- 6-8 tbsp Water
- 3-4 tbsp Walnuts
- Sea Salt
- Black Pepper
For the pasta:
- Wholewheat Spaghetti
- Walnuts, chopped
- Fresh Basil
- Sundried Tomatoes, chopped
Cook pasta according to packet instructions.
For the pesto: in a food processor, with the machine running, drop in the 2 garlic cloves to mince. Now, drop in the basil and process until finely chopped. Pour in the olive oil, with the machine running, along with the tomatoes, and water (add slowly as needed). Process until mostly smooth. Pulse in the walnuts until chunky and season with salt and pepper to taste.
To serve: mix pesto with cooked pasta. Transfer to serving dishes and top with walnuts, basil and sundried tomatoes.