Ingredients
| 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 | |
| ½ tsp | salt |
Directions
- 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.
