10 ounces gluten-free pasta (such as fusilli | or sub whole wheat)*
3 ounces (~1 cup) sun-dried tomatoes
1/4 cup extra virgin olive oil*
1 cup fresh basil + more for serving
4 garlic cloves
2 Tbsp Vegan Parmesan Cheese + more for serving
First boil your water, add salt, and then add pasta. Cook according to package instructions. Working with pasta, having gloves is handy. Next add your sun-dried tomatoes, olive oil, basil, garlic, and 2 Tbsp vegan parmesan cheese to a food processor or high-speed blender and puree into a pesto. In case your blender has trouble mixing, add a bit of hot pasta water (2-3 Tbsp) to help move along and work. It doesn’t need to be finely pureed, just well mixed. I think a bit of texture is a good touch to this dish. Last thing is to add drained pasta back to the pot you cooked it in and add pesto. Toss to coat and season with a bit more olive oil and vegan parmesan. Serve this dish warm with some optional fresh basil and vegan parmesan cheese. Store covered in the fridge for up to a few days, though its best when fresh. This can be enjoyed hot, slightly chilled or at room temperature, making it ideal for picnics and take-along lunches!