Parsley Pesto With Sun-Dried Tomatoes
Prep Time:
Cook Time:
Servings:
Ingredients
  • 8 ounce gluten-free pasta
  • 1 cup parsley, chopped
  • 1/2 cup dry-packed sun-dried tomatoes
  • 1/2 cup pine nuts
  • 1 clove garlic, chopped
  • 1 teaspoon lemon juice
  • 1/4 teaspoon sea salt, preferably celtic
  • 1/4 cup olive oil
Directions
  1. Bring a large pot of water to a boil over high heat. Add the pasta and cook according to the package directions. Drain.
  2. Place the parsley in the bowl of a food processor and pulse briefly. Add the sun-dried tomatoes, pine nuts, garlic, lemon juice, and salt, then pulse until almost smooth. Drizzle in the olive oil and pulse again briefly to incorporate. Toss with the pasta.