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
Ingredients
- 4 cups basil, fresh
- 1 cup Parmesan cheese, grated or powdered
- 1 cup olive oil
- 1 cup pine nuts, roasted
- 6 garlic cloves, minced
- 1 cup sun dried tomatoes, drained & sliced
- 12 oz fusilli pasta, or pasta of your choice, cooked
- salt and ground black pepper, to taste
Instructions
-
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.
Nutrition
- 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
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
