1cuproasted red peppers (from a jar of whole roasted red peppers)
1cupfresh basil leaves
⅓cupsun-dried tomatoes packed in oil, drained
¼cuppitted green olives
3Tbsp.pine nuts(sub chopped walnuts)
3Tbsp.grated Parmesan cheese(sub nutritional yeast if making vegan)
2garlic cloves(sub 1 tsp. garlic powder)
½tsp.crushed red pepper flakes
⅓cupextra-virgin olive oil
Optional: Sauteed mushrooms, spinach, and/or protein of choice for serving (shrimp, grilled chicken, meatballs, etc.)
Cook pasta in salted water until al dente. Reserve 1 cup pasta cooking water prior to draining.
While pasta cooks, combine roasted red peppers, sun-dried tomatoes, basil, green olives, pine nuts, Parmesan, garlic, red pepper flakes, salt, and pepper in a food processor. Blend until smooth while gradually streaming in olive oil.
Drain pasta and return to pot. Add pesto and ½ cup reserved pasta water; stir continuously until pesto begins clinging to noodles. Add more pasta water as needed to achieve desired consistency.
Garnish pasta with additional Parmesan cheese and basil, and serve with sauteed veggies or protein of choice, if desired.
Store in an airtight container refrigerated for up to 4 days.