Sun-Dried Tomato Pesto Fusilli

Updated: Feb 12

This pasta is a quick dish with many different flavours, perfect with a glass of red wine. You can enjoy it hot, cold for lunch or dinner. This pesto is made without nuts and served with parmesan cheese, parsley and natural yoghurt.

Ingredients for pesto (350g (12.3oz)):

  • 150g (5.3oz) sun-dried tomatoes

  • 180g (6.4oz) olive oil (I have used 130g of olive oil from the tomatoes plus 50g extra)

  • 25g (0.9oz) fresh basil

  • 5 garlic cloves peeled

Ingredients for pasta (2 servings):

  • 300g (10.6oz) fusilli pasta

  • 60g (2.1oz) yoghurt (I use thick natural yoghurt almost like sour cream)

  • 30g (1oz) parmesan (plus 5g for garnish)

  • 10g (0.3oz) fresh parsley finely chopped

  • salt and pepper to taste


1. You can start by preparing red pesto by blending all the ingredients together. You can do it in advance and store it in the fridge for up to two weeks, just remember to cover the surface with some extra olive oil as it helps to preserve it.

2. Cook pasta to your liking, drain it and keep it in a pot.

3. Mix pasta with parmesan cheese followed by red pesto, natural yoghurt and chopped parsley. Add salt and black pepper to your taste.

4. Plate and garnish with some extra parmesan cheese, enjoy!

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