Sicilian Pesto

Ingredients

Sun-dried tomatoes

1 cup, packed

Fresh basil leaves

1 cup, packed

Almonds

1/2 cup, toasted

Pecorino cheese

1/2 cup, grated

Garlic

2 cloves, minced

Lemon juice

2 tablespoons

Extra virgin olive oil

1/2 cup, or as needed

Salt

1/2 teaspoon, or to taste

Black pepper

1/4 teaspoon, or to taste

Instructions

1. In a food processor, combine the sun-dried tomatoes, basil leaves, toasted almonds, grated pecorino cheese, minced garlic, lemon juice, salt, and black pepper.
2. Pulse the mixture until the ingredients are well combined and form a thick paste. Scrape down the sides as needed.
3. With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto reaches your desired consistency, adding more oil if you prefer a thinner texture.
4. Taste the pesto and adjust the seasoning with additional salt or black pepper if needed.
5. Transfer the Sicilian pesto to a clean jar or airtight container and refrigerate until ready to use. It can be stored for up to one week in the fridge.
6. Serve the pesto as a spread on toasted bread, toss it with pasta for a quick meal, or use it as a sauce for grilled vegetables or meats.