Firehouse Pesto

Directions

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.