Sun-dried Tomato Pesto... in a NutriBullet! (Recipe)

Back when I lived in Paris, I never had a food processor, nor a blender. However, I did have a portable and handy NutriBullet on hand to make smoothies and nice cream.

Even though I now have a proper food processor, I still use my NutriBullet to make savoury dishes when I want to keep my cleaning up to a minimum.

This is a pesto recipe I originally devised for my NutriBullet, but it works just as well in a food processor. The dish is a great take on classic pesto Genovese.

Read on and enjoy this fun and east 15 minute pasta recipe!

The Recipe

Time allotment

Prep Time: 10 minutes

NutriBullet time: 5 minutes

Total Time: 15 minutes

Yield: 1 1/2 cup (335g) of sun-dried tomato pesto

Cooking Utensils

NutriBullet
- You could also use a food processor
One spoon
Cheese grater
Frying pan

Ingredients

75g Parmigiano Reggiano cheese
50g walnuts
150g olive oil
1/2 cup (10g) basil
6-8 sun-dried tomatoes
2 tsp salt
2 tsp pepper
1 tsp lemon juice
2 garlic cloves
1 tsp Chili flakes

Instructions

Begin cooking a pasta of your choice
1. Save some of the pasta water for later
Turn on a saucepan at low-medium heat
Briefly toast 50g pine nuts until slightly browned
Place the pine nuts in the NutriBullet / Food Processor, and blend until smooth
Briefly toast 2 garlic gloves until slightly browned
Place the garlic and the rest of the ingredients listed above in NutriBullet / Food Processor
Blend ingredients together
Use a spoon or a spatula to wipe down sides of NutriBullet / Food Processor and stir up contents
Blend again until all ingredients are smooth
Poor contents of pesto from NutriBullet / Food Processor into a separate bowl
Add pesto to freshly made pasta, and stir
1. I tend to add 75g pesta to 1 cup (200g) of freshly made pasta
2. If sauce is not “soft” enough to your liking, add some pasta water!
Potential toppings: salt, freshly shaved cheese, freshly squeezed lemon
Enjoy!