INGREDIENTS

  • 1/2 cup sun-dried tomatoes
  • 2 garlic cloves
  • 80 g pine nuts
  • 1/2 cup rocket
  • 1 bunch basil leaves
  • 1/4 cup ground parmesan cheese
  • 1/2 cup olive oil
  • 500 g cooked pasta , hot

DIRECTIONS

  1. Place the tomatoes, garlic, half of the pinenuts, rocket and basil in a food processor and process until smooth.
  2. Toast the remaining pinenuts until golden. Set aside.
  3. Slowly add the oil to the basil mixture while the processor is running. Turn the processor off and then stir through the parmesan.
  4. Stir pesto through the pasta then sprinkle with the reserved pinenuts. Serve immediately with salad and crusty bread.