Pasta Party: Dried Tomato Pesto

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<em>Serves 8 (about $.90 per serving, including pasta)</em>
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<p>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.</p>
<p>• 3?4 cup oil-packed dried tomatoes <br />
• 1?2 cup olive oil (reserve olive oil from tomatoes and add additional olive oil if needed)<br />
• 8 cloves garlic <br />
• 1?4 cup pine nuts or slivered almonds<br />
• 1?4 cup snipped fresh basil or 1 tablespoon dried basil<br />
• 1?2 teaspoon salt<br />
• 1 batch fresh <a href=”https://www.motherearthliving.com/cooking-methods/make-homemade-pasta-basic-egg-noodles.aspx”>Basic Egg Noodles</a>
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<p>1. Drain tomatoes, reserving oil in a measuring cup. Add more olive oil for a total of 1?2 cup; set aside. <br />
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2. Combine drained tomatoes, garlic, pine nuts, basil and salt in a food processor bowl or blender; mix until finely chopped. <br />
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3. With machine running, gradually add oil until almost smooth, stopping to scrape the sides of bowl as needed.  <br />
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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.</p>
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<p>
<em>Donna Frawley, owner of Frawley’s Fine Herbary (</em>
<a href=”http://www.frawleysfineherbary.com/” target=”_blank”>www.frawleysfineherbary.com</a>
<em>), has written two cookbooks:</em> The Herbal Breads Cookbook <em>(Frawley’s Fine Herbary, 1994) and</em> The Edible Flowers Book<em> (Frawley’s Fine Herbary, 2004).</em>
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<p>Click here for the main article, <a href=”https://www.motherearthliving.com/cooking-methods/make-homemade-pasta.aspx”>
<strong>Pasta Party: Make Homemade Pasta</strong>
</a>.</p>