This sundried tomato pesto is a great way of capturing the essence of sundried tomatoes in a pesto that can be used as an appetizer on top of a log of goat cheese, tossed with hot pasta in the cooler or months, or as a topping for “soodles” or veggie noodles in the heat of the summer – like now!
Basil gives this pesto a bright green flavor, and its used as both an ingredient AND a beautiful fragrant garnish. Basil is actually apart of the mint family and has health benefits that include reducing inflammation and increasing ones antioxidant intake. Fragrant fresh basil, like what is in this recipe, offers a healthy dose of blood-clotting vitamin K — 2 tablespoons of chopped fresh basil provide 27% of the RDA — as well as vitamin A, manganese, and magnesium.
Sundried Tomato Pesto with Oodles of Zoodles
- 6 Whole Large Sun Dried Tomatoes (about 12 halves)
- 1 Pkg (about ½ Cup Packed) Fresh Basil
- 1 Cup Grated Parmesan
- 3 TB Balsamic Vinegar
- ¼ – ½ Cup Extra Virgin Olive Oil
- 1 Clove Garlic
- 2 Tsp Sea Salt, plus more to taste
- 1 Tsp Freshly Ground Black Pepper
- Zoodles from Zucchini or Yellow Summer Squash
- Julienned Basil for Garnish
Combine the sundried tomatoes, basil, parmesan, vinegar, olive oil, garlic, salt and pepper in a food processor and pulse until smooth.