This easy recipe allows you to make the best-ever pesto to be served with pasta and sun-dried tomatoes! If you’re not in the mood for pasta, just whip up a batch of this pesto and serve it with crackers or dipping bread.
How To Make Crockpot Pesto Pasta
In a blender, combine the basil, parmesan cheese, olive oil, pine nuts, and garlic. Puree until smooth.
Transfer mixture to a crockpot and cook on Low for 3 hours, stirring occasionally.
Stir in sliced tomatoes and pasta.
Cook on low for another 30 minutes or until pasta is tender.
Season with salt and pepper to taste. Adjust accordingly.
Garnish with 1 tablespoon of olive oil, 1 tablespoon of parmesan cheese, and 1 sprig, roughly ¼ ounce of fresh basil before serving.
- Sugar: 9g
- Calcium: 254mg
- Calories: 807kcal
- Carbohydrates: 58g
- Cholesterol: 15mg
- Fat: 58g
- Fiber: 5g
- Iron: 5mg
- Potassium: 969mg
- Protein: 20g
- Saturated Fat: 9g
- Sodium: 306mg
- Vitamin A: 1148IU
- Vitamin C: 11mg
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