Ok, my husband already knows this, so it’s time to spill the beans. I’m a terrible cook. I’m OK at following recipes, but I have ZERO creativity in the kitchen. Therefore when I find something I like that’s relatively simple, I latch onto it and won’t let go. This recipe for Sundried Tomato Pesto is easy, flavorful, and delicious. So naturally I made it twice a week for about two months. Then I got really sick of it and didn’t make it again for another two months. But the other night we invited my big brother and niece over for dinner, and I needed something delicious but easy to cook on short notice. HOW ABOUT PESTO?! I thought to myself.

Here’s what you need:

• One package of spaghetti or angel hair pasta
• One small jar of sundried tomatoes in oil (the jars we buy are 10 oz)
• Three cloves of fresh garlic, unpeeled (aka leave the paper-y stuff on)
• 1/2 cup of grated parmesan cheese (the kind from Kraft works just fine)
• 1/2 cup extra virgin olive oil
• Salt
• A food processor (I suppose a blender would work, too, but I’ve only ever used a food processor for this recipe)

Step 3: Drain the excess oil from the jar of sundried tomatoes. Get as much out as you can without working too hard- it’s not a huge deal if there’s a little bit of oil left. After draining, dump the whole jar into your food processor.

Step 4: add the 1/2 cup of parmesan cheese and 1/2 cup of extra virgin olive oil (I’ve found it easiest to add them in that order, too)

Step 5: Turn the food processor on for 5-10 seconds, or give it 5-10 pulses. The pesto will have the consistency of something like meaty spaghetti sauce, so it’s totally fine to have texture. If the tomato bits aren’t the consistency of ground beef, give it another few pulses.

Step 6: Add  salt to taste then blend again for an additional 3-4 seconds. I usually end up adding about a teaspoon of salt, but it’s up to your personal preference.

Step 7: Remember that pasta you were boiling? Before you drain it, pour about two cups of the pasta water into an extra bowl. Now you’re free to drain 🙂

Step 8: Add the entire batch of pesto to the entire batch of pasta, and pour about half of the pasta water into the bowl as well. The pasta water helps to break up the sometimes-thick pesto, allowing it to more evenly coat the noodles. Add more water as needed; make sure your pulling noodles from the bottom, to make sure you don’t have any pasta left sauce-less (EMBARRASSING).

Step 9: Enjoy!

See? Didn’t I tell you? Easy. Let me know if you end up making it- I’d love to hear how it turns out for you!

Also, the pesto makes for amazing leftovers, even when you eat it cold. The oil keeps the pasta from drying out, and somehow it doesn’t end up soggy. I’ve had this the day after so many times, and it’s always delicious!

Happy Wednesday!