My mom makes the best basil pesto. When I was a kid, she would always make the pesto and tomato sauce to have over pasta with sausage and garlic bread, all in one dinner. I also enjoyed this half green spaghetti and half red spaghetti pasta combo at Ibletto’s Spaghetti at the Sonoma County fair every the summer as well. It is one of my favorite meals, yet I haven’t made it since Grey and I have been married. It was about time.
I knew I wanted to make basil pesto to go over whole-wheat spaghetti when we harvested an abundance of basil from the garden. This isn’t my mom’s (famous) recipe, but it was developed from it. I was trying to make her version when I added too much basil…then added too much milk…then added sun-dried tomatoes to thicken the sauce. Voila! Sun-Dried tomato pesto. Grey likes sun-dried tomato on his pizza, salad, and in pasta. I knew this one would be a favorite of ours. Both times we made this recipe, we served it over angel-hair whole wheat spaghetti; but it may be used as a sauce for any dish.
Sun-dried Tomato Basil Pesto
1 cup packed fresh basil
¼ cup fresh Parmesan cheese, grated
¼ cup sun dried tomatoes
1/3 cup olive oil
1 clove of garlic
1/3 cup whole milk
salt and pepper
Blend all ingredients except salt and pepper in a blender on high speed until smooth. Pesto will be fairly thick. Season with salt and pepper to taste. Serve over pasta, or protein. Or store in a freezer container for later.
You may also enjoy:
Sauteed Chicken Breasts with Tomato Basil Sauce and Capers Grey & Brianna’s
Summertime Frittata with Artichoke Tomato & Basil Cookin’ Canuck
Healthy Chicken Caprese Sammies Grey & Brianna’s
Arugula Pistachio Pesto Love & Olive Oil
Love Grey & Brianna