Sun-Dried Tomato Pesto

February 22, 2020

Sun-Dried Tomato Pesto

Sun-Dried Tomato Pesto

 

Ingredients 

  • One 6.7-ounce jar Sun-dried tomatoes packed in oil of  choice
  • 1 package of rotini or penne
  • 1 bl chicken or
  • 1 packet Pesto Dip Mix
  • ¼ cup slivered almonds
  • 2 cloves garlic, to taste for extra taste optional
  • 1 tablespoon fresh lemon juice
  • ¼ to ½ teaspoon salt, to taste
  • Pinch red pepper flakes
  • ¼ cup extra-virgin olive oil
  • ½ cup freshly grated Parmesan optional

Instructions

  1. To grill the chicken, combine chicken, oil and garlic in a pan until chicken is cooked through and golden. You can use a rotisserie chicken and shred.
  2. To cook the pasta: Bring a large pot of salted water to boil. Cook pasta until al dente, according to package directions. Before draining, reserve about 1 cup pasta cooking water. Transfer the cooked pasta to a large  bowl to set aside.
  3. To make the pesto: First, toast the almonds in a small skillet over medium-low heat, stirring frequently, until fragrant and starting to turn golden on the edges, about 4 minutes. In the bowl combine the sun-dried tomatoes and their oil, toasted almonds, garlic if extra desired optional, lemon juice, ¼ teaspoon salt and a pinch of red pepper flakes.
  4. Blend, scraping down the sides as necessary, until the contents are mixed together and roughly uniform. Drizzle in the olive oil while blend until you’ve reached a relatively smooth, pesto-like consistency. Best if you use a blender or food processor. If you’d like to add Parmesan, stir it into the pesto now. Taste and stir in additional salt and pepper, if necessary. The pesto will be thick, but we’ll thin it out with cooking water soon.
  5. Pour the pesto into the warm pasta and drizzle in ¼ cup reserved cooking water. Toss to combine, adding more splashes of cooking water to thin as necessary. Toss in the grilled chicken. Sprinkle with some left over Pest dip mix and serve.