Homemade sun-dried tomato pesto with pasta and roasted vegetables is an easy weeknight dinner! Easily made gluten free and/or vegan (see notes). Recipe yields 4 to 6 main servings.
Recipes referenced during the making of this recipe: Giada’s penne with sun-dried tomato pesto, Minimalist Baker’s sun-dried tomato pesto pasta and my spicy roasted ratatouille spaghetti.
*Sun-dried tomato notes: My jar amounted to about 1 cup sun-dried tomatoes and 1/4 cup olive oil.
Make it vegan/dairy free: Don’t add Parmesan. Feel free to mix in some nutritional yeast for some cheese-like flavor, but the sun-dried tomatoes and toasted almonds are pretty rich in umami as it is.
Make it gluten free: Use gluten-free pasta.
Make it nut free: Skip the almonds altogether.
Serving suggestions: I’d serve this with a fresh green salad, like this apple salad or this arugula salad. I really enjoyed it with leftover Greek broccoli salad!
Storage suggestions: This recipe keeps well in the refrigerator, covered, for several days.
Recipe from Cookie and Kate: https://cookieandkate.com/sun-dried-tomato-pesto-pasta-recipe/