Crockpot Pesto Pasta Recipe

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

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.