Healthy Sun Dried Tomato Pesto Pasta Recipe


  • 8 oz Fusilli
  • 4 oz Sun Dried Tomatoes (packed in oil)
  • 1 1/2 cups Fresh Basil Leaves
  • 2 Garlic Cloves, peeled & roughly chopped
  • 3 tbsp Sun Dried Tomato Oil
  • Juice of 1 Lemon
  • 1/4 cup Freshly Grated Parmesan Cheese
  • 1/2 tsp Kosher Salt
  • Freshly Ground Black Pepper


  • Cook pasta according to package instructions
  • Add sun dried tomatoes, basil leaves and chopped garlic to a food processor, then pulse several times until the tomatoes and garlic are well minced, scraping down the sides with a cake spatula if required
  • Add all remaining ingredients except the pasta to your food processor and blitz well until all ingredients are combined
  • Drain the cooked pasta and transfer it to a large mixing bowl
  • While the pasta is still warm add the pesto mixture and combine thoroughly
  • Serve warm or at room temperature

About me: My name is Paul Thibault, an impulsive home chef developing delicious gluten free recipes for family and friends regardless of their allergen restrictions or dietary limitations, visit the About Page to learn more.