Ingredients:

  • 1/2 cup sun-dried tomatoes (oil-packed)
  • 1 cup fresh basil leaves
  • 1/2 cup Parmesan cheese
  • 1/4 cup pine nuts
  • 2 medium garlic cloves
  • 1 tbsp lemon juice
  • 1/3 cup infused oil from the tomato jar
  • 1/4 tsp salt
  • 12 oz dried pasta
  • 1/2 cup reserved pasta cooking water

Instructions:

  1. Combine sun-dried tomatoes, pine nuts, garlic, and lemon juice in a food processor. Pulse until coarsely chopped.
  2. Add the Parmesan cheese and fresh basil to the processor, then slowly stream in the infused oil while the motor is running. Process until the mixture is combined but retains a slight texture.
  3. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook for 1–2 minutes less than the package directions for al dente.
  4. Before draining the pasta, reserve at least 1 cup of the starchy pasta cooking water.
  5. Drain the pasta and return it to the pot over medium-low heat. Pour in the prepared pesto and 1/2 cup of the reserved pasta water.
  6. Toss vigorously with tongs for 60–90 seconds until the sauce transforms into a velvety glaze that clings to the pasta. Remove from heat immediately.