This sun-dried tomato pesto sauce is a great spin to any pasta. The almost sweet taste of the tomatoes make it an irresistible dinner. Feel free to put your own spin on it with some cheese and your favorite veggies. Adding some squash is a delicious addition.
2 cups uncooked gluten-free pasta
¼ cup roasted unsalted sunflower seeds
2 cups packed fresh basil, plus additional for garnish
⅓ cup avocado oil
½ cup sun-dried tomatoes
1 tsp sea salt
1 tsp fresh ground black pepper
1 cup cherry tomatoes, halved
- Cook pasta according to package.
- Add sunflower seeds to food processor and blend until course. Add the basil, oil, sun-dried tomatoes, and sea salt. Blend into a paste, stopping to scrape down the sides occasionally.
- Add cooked pasta into a medium bowl and pour sundried tomato pesto over top, mix until well combined. Toss in cherry tomatoes. Top with additional basil leaves for serving.
Nutritional Facts: per serving
479 cal; 46g total fat (5g sat fat); 15g carb; 1190mg sod; 5g fiber; 7g protein; 8g sugars
*This recipe is based off of a recipe from Lookbook Cookbook