Here are the main ingredients of my sun-dried tomato and basil pesto (basil, walnuts, parmesan cheese, garlic and extra virgin olive oil). I made another batch on Feb. 15, 2016, and took this shot at our home in Naples, Fla. We got the recipe nearly two decades ago while taking some classes at the Disney Institute. The Institute has evolved as a training center and was closed in 2003 for expansion of a Disney Vacation Club property and it had already lost space when a part of it was used to construct Disney’s Saratoga Springs Resort & Spa. Here is the full:
PASTA WITH SUN-DRIED TOMATO PESTO
from: The Disney Institute
1 pound extruded pasta (farfalle, penne, orecchiette, etc.)
4 large garlic cloves (peeled and minced)
½ cup sun-dried tomatoes (in olive oil or softened in hot water; drained)
1 cup basil (lightly packed and coarsely chopped)
½ cup walnuts (pine nuts are traditional; try others)
¼ cup Parmesan cheese (grated; more to garnish)
½ cup extra virgin olive oil
Salt and freshly ground pepper to taste
Using a food processor or blender, process the sun-dried tomatoes until chunky. Add the cheese, garlic and nuts and process until smooth. Add the basil leaves and process quickly.
Slowly add the olive oil until pesto reaches desired consistency (it should be slightly thick). Season with freshly ground black pepper and salt to taste.
Cook the pasta in salted boiling water until tender (al dente). Drain and set aside. Keep warm.
To serve, toss pasta in a bowl with the pesto. Garnish with more Parmesan cheese, if desired.
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