Parsley Basil Sun Dried Tomato Pesto For Pasta

Every time I think of parsley I always hum " parsley, sage, rosemary and thyme". Isn't Scarborough fair an awesome song? Anyway, this evening for dinner I made pasta. What does one make, when they accidentally pick bunches of parsley and add them to their basket instead of cilantro? Make Pesto of course! This parsley based pesto is a variation from the regular all basil pesto. I learnt that  it was better to use a food processor to make pesto than a blender because it creates a coarse texture.

Gadgets:

Food Processor

Cutting Board

Knife

Ingredients:

Parsley Leaves - 2 bunches 

Basil - 1 hand full

Garlic - 1 pod

Sun Dried Tomatoes Drained ( without oil) - 6

Salt

Olive Oil - 1/2 cup

Walnuts - 2 fist full

Black Pepper 

Cooked Bow Tie Pasta - 3 cups

Preparation:

1. Clean, dry and toss in the leaves, garlic, sun dried tomatoes, pepper, walnut, salt in the food processor.

2. Give it a couple of buzzes and add the oil a little at a time and allow it to all come together in a coarse mixture. 

3. Add a few tbsps of the pesto to the pasta, drizzle some oil and mix well and serve it hot.