|1||7.05 oz jar Pastene Sun-Dried Peppers in Oil|
|1 cup||fresh basil leaves|
|½ cup||parmesan reggiano, grated|
|½ cup||Pastene Extra Virgin Olive Oil|
|¼ cup||Pastene Pine Nuts|
|3 tsp||Pastene Minced Garlic|
- In a food processor, combine sun-dried peppers in oil, basil, parmesan, pine nuts, garlic, and salt.
- While food processor is running, slowly add olive oil until emulsified.
- Transfer to an airtight container and store in the refrigerator for up to one week.
- When using with pasta, reserve ¾ cup of pasta water. Mix the pesto with pasta and add the reserved water to loosen the sauce. Serve topped with parmesan cheese.