Sun Dried Tomato Pesto
This dish is elegant, flavorful, and will uplift your next pasta night. Ready in under 30 minutes. You can smother this sun-dried tomatoes pesto on crispy bread, over fish, chicken or mix it into your favorite pasta for a guaranteed weeknight favorite.
- 4 -6 cups Rigitoni or preferred pasta
- 1½ cup Roasted Red Peppers *
- ¼ cup olive oil
- ½ cup sun dried tomatoes *
- ⅓ cup pine nuts *
- 1½ cup fresh basil
- ½ tsp kosher salt
- 2 garlic cloves about 1 tbsp
- 2 tbsp fresh lemon juice
- ⅓ cup Original Oat Yeah! Oat Milk
Step one. Roast your bell peppers if you are doing them yourself. Skip this part if you have jarred roasted red bell peppers. You will need two bell peppers, cook on tin foil lined cookie sheet on broil for about 15 - 20 minutes. Boil your pasta during this time as well. Once peppers are finished and blacked on the skin, take the skin, stem and seeds off and discard them. Add all the pesto ingredients to a food processor.
Step two. add a little more oat milk if you prefer the sauce to be a bit more runny. Drain pasta once it is cooked al dente. Add more salt if you prefer a saltier flavor to the sauce. Adjust accordingly.
Step three. Add all of the pesto to the pasta (if serving with pasta). Reheat lightly over a low simmer in the pasta pot. Otherwise smother crusty french bread or top salads, meats with the pesto and enjoy!
*about 2 bell peppers if roasting yourself or a full jar, drained of pre made peppers.
*Dried or in oil will work
*walnuts will also work
*If you are gluten free, use gf pasta.
Calories: 257kcal | Carbohydrates: 14g | Protein: 5g | Fat: 22g | Saturated Fat: 3g | Sodium: 1054mg | Potassium: 665mg | Fiber: 3g | Sugar: 7g | Vitamin A: 913IU | Vitamin C: 35mg | Calcium: 87mg | Iron: 3mg