Delicious pesto to perk up a weekday meal! This versatile sauce is packed with heart-healthy ingredients and adds vibrant flavor to a variety of foods. Spread it on fish, shrimp, scallops, chicken or tofu. Also, it’s great mixed into whole grains, such as quinoa or whole wheat pasta.

For an easy, balanced meal for 2, mix in a couple of tablespoons of the pesto with cooked quinoa and salmon, and while it’s still hot, stir in some chopped, tender greens until they wilt.

1 (8.5 oz jar) sun-dried tomatoes, packed in olive oil 

1 cup (packed) fresh basil leaves 

2 garlic cloves 

Extra-virgin olive oil (if necessary) 

Salt and pepper (to taste) 

In a food processor, blend the sun-dried tomatoes and their oil, garlic, a little salt and pepper, and basil until all ingredients are finely chopped.  Then, if the recipe needs more oil for the right consistency, drizzle in a small amount of extra-virgin olive oil while the food processor is running until the desired consistency is achieved.  Taste for salt and pepper. 

Adapted by Lisa Henderson from Food Network at www.foodnetwork.com/recipes/giada-de-laurentiis/penne-with-sun-dried-tomato-pesto-recipe.html, author Giada De Laurentiis.