Pasta Party: Dried Tomato Pesto

| February/March 2010

  • Pictured: Antipasto Skewers
    Photo by Howard Lee Puckett

Serves 8 (about $.90 per serving, including pasta)

Make ahead or while the Basic Egg Noodles are resting. This stores well in the refrigerator, too. I also use this in a Cheese Torta recipe.

• 3⁄4 cup oil-packed dried tomatoes 
• 1⁄2 cup olive oil (reserve olive oil from tomatoes and add additional olive oil if needed)
• 8 cloves garlic 
• 1⁄4 cup pine nuts or slivered almonds
• 1⁄4 cup snipped fresh basil or 1 tablespoon dried basil
• 1⁄2 teaspoon salt
• 1 batch fresh Basic Egg Noodles 

1. Drain tomatoes, reserving oil in a measuring cup. Add more olive oil for a total of 1⁄2 cup; set aside. 

2. Combine drained tomatoes, garlic, pine nuts, basil and salt in a food processor bowl or blender; mix until finely chopped. 

3. With machine running, gradually add oil until almost smooth, stopping to scrape the sides of bowl as needed.  

4. Toss 1⁄3 of the mixture with hot Basic Egg Noodles, adding more if needed. Freeze remaining pesto in freezer containers with tight-fitting lids.

Donna Frawley, owner of Frawley’s Fine Herbary ( ), has written two cookbooks: The Herbal Breads Cookbook (Frawley’s Fine Herbary, 1994) and The Edible Flowers Book (Frawley’s Fine Herbary, 2004).

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