Firehouse Pesto

1. 1

   Boil water for the pasta.

2. 2

   Clean and spin the basil leaves only no stems.

3. 3

   Put the pine nuts on a baking sheet and put in the oven at 400 degrees until they start to brown.

4. 4

   Pull them out and let them cool down.

5. 5

   Remove sausage from skin and roll into ball, large or small.

6. 6

   The smaller the roll the more sausage you get with every bite.

7. 7

   no oil needed just put on skillet and cook.

8. 8

   If the sun-dried tomatoes are really hard let them soak in olive oil.

9. 9

   Cut the tomatoes into strips.

10. 10

    With a blender add basil and a little olive oil (1/8 cup).

11. 11

    Blend together.

12. 12

    Add Parmesan cheese, garlic, and pine nuts.

13. 13

    Continue blending and adding olive oil until basil is a sauce.

14. 14

    Do not put too much olive oil, this will make it very oily.

15. 15

    Strain sun-dried tomatoes.

16. 16

    Once the pasta is done drain and put back into pot.

17. 17

    Stir in pesto and sun-dried tomatoes.

* Per serving · 4 servings · Values may vary.