Ingredients:

• 3 cups fresh basil
• 1/2 cup pine nuts or pistachios
• 1 medium lemon, juiced and zested
• 1/2 tsp salt
• Freshly ground black pepper
• 1/2 cup olive oil
• 1/2 cup grated parmesan cheese
• 2 cloves garlic
• Sun-dried tomatoes
• Pasta of choice, such as spaghetti or gnocchi

Steps:

1. Make the pesto sauce. In a food processor, add fresh basil, pine nuts or pistachios, lemon juice, lemon zest, salt, black pepper, olive oil, parmesan cheese, and garlic.

2. Blend until smooth. Taste and adjust with more salt, lemon juice, or parmesan if needed. Set aside.

3. Cook the pasta slightly less than al dente, since it will continue cooking in the pan. Save some pasta water before draining.

4. In a pan over low to medium heat, drizzle a little olive oil and add the sun-dried tomatoes.

5. Add about 3 tbsp of pesto sauce and a splash of pasta water. Mix until it becomes glossy.

6. Add the pasta and toss everything together.

7. Grate more parmesan cheese on top and mix well.

8. Plate and finish with extra parmesan, black pepper, or lemon zest.