Growing up Italian means lots of different pasta sauces. Alfredo, marinara, meat, pesto – you name it, we had it. I love a good homemade sauce, especially pesto. This typical Italian sauce is originally from Liguria, Italy. The base ingredients are fresh basil, garlic, cheese and olive oil – what’s not to like? It’s easy to whip up and handy to have a round. It can make an ordinary dish extraordinary in only minutes. Add a dollop to a dinner and suddenly you’re a fancy cook who understands how to impress with delicate herbs. Pesto is vegetarian, low in carbs and packed with fresh ingredients.
This recipe takes the basic pesto and mixes it with the Sicilian version of sundried tomatoes. You can leave out the sundried tomatoes if you’re not a fan.
Tomato Pesto Sauce
- 3 cups fresh basil leaves
- ½ cup sundried tomatoes in olive oil
- 3 cloves garlic peeled
- ¼ cup grated Parmesan cheese
- 1 cup either pine nuts or walnuts
- 1 cup olive oil
- pepper to taste
Add all ingredients into the large NutriBullet cup and blend until smooth.
This can be used as a pasta sauce or as a spread on sandwiches. It also adds pizzazz to baked chicken. You can add cream cheese to create a yummy Italian dip.
Double the batch for double the fun and keep some handy in the freezer. It’s a bright healthy addition to your meals.