Zehrs

Ingredients

Instructions

1. In frying pan set over medium heat, toast pine nuts for 4 to 5 minutes or until golden and fragrant. Set aside.
2. Using grating disc of food processor, grate Reggiano cheese. Remove 1/4 cup (50 mL) of cheese; set aside. Place remaining cheese in small serving bowl. Remove grating disc from food processor.
3. Put processor blade in food processor. With processor running, put garlic clove through feed tube to chop. Stop machine. Remove lid; add sun-dried tomatoes and their oil. Process for 10 seconds or until coarsely chopped. Add basil, pine nuts and reserved 1/4 cup (50 mL) Reggiano; pulse on and off a few times. With machine running, add olive oil though feed tube. Makes about 1-2/3 cups (400 mL) pesto. Set pesto aside.
4. In large pot of boiling, salted water, cook spaghetti for 10 to 11 minutes or until tender but firm. Drain, reserving 1/4 cup (50 mL) pasta cooking water. In large serving bowl, toss hot pasta with 1 cup (250 mL) of the sun-dried tomato pesto. If pasta looks dry, add some of reserved pasta cooking water. Serve with remaining grated Reggiano. Serve garnished with additional fresh basil, if desired. Store remaining pesto in refrigerator for up to 3 days, or freeze for up to 1 month in airtight container.

Chef's Tips

Leftover pesto makes a great sandwich spread- try with roasted vegetables and goat cheese.