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August 2018 Issue
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Sun-dried tomato pesto pasta

Easy to make and very filling. Photo: Maddy Bellcroft
A quick and filling meal for your next tramp.

This pesto is quick and easy to make at home and lasts well on trips. While it’s served with pasta in this recipe, it’s also great on crackers or stirred through couscous. You can bulk out the meal by adding canned tuna or cooked veggies, like red pepper or eggplant. Nutritional yeast (not to be confused with bread yeast) can be found in most health food stores. It contains B vitamins and has a great cheesy taste. 


Prep time 5min
Cook time 10mins (for pasta)
Serves Two
Cost $5-$8


1 cup sundried tomatoes (drained from oil)
½ cup oil from sun-dried tomato jar
3 garlic cloves, crushed
1 tbsp nutritional yeast (optional)
1 cup roasted almonds
250g (dry) penne pasta
Salt to taste


In a food processor, combine sun-dried tomatoes, oil, garlic, nutritional yeast and roasted almonds. Pulse until mixture is well combined but still slightly chunky. If it looks dry, add extra oil. Taste and season with salt. Store in an airtight container. It should last up to a week in the fridge or 2-3 days out of it. To serve, cook pasta as per directions on packet and then stir through pesto. Top with a handful of toasted almonds for extra crunch.