12 ounces short-pasta (I love fusilli to catch the pesto in all the crannies)
½ cup (4 oz.) sun-dried tomatoes (not in oil- see note)
2 garlic cloves
1 cup (packed) fresh basil leaves
⅓ cup freshly grated Parmesan
1 tablespoon fresh lemon juice
¼ cup olive oil
Full recipe from : delishknowledge.com
Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente according to package directions. Drain, do not rinse and set aside.
While the pasta is cooking, place the tomatoes, garlic cloves, basil and parmesan in a food processor and pulse until combined.
With the blade running, drizzle in the lemon juice and olive oil until a paste forms.
Remove the pesto and toss with hot pesto.
Serve as is or at room temperature.