Sun-Dried-Tomato Pesto

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Can be made in a food processor: simply combine the ingredients and blend 20-30 seconds to a coarse paste. Chef Michela Larson prefers crushing them in a mortar and pestle, however – a slower process, which she finds results in a more aromatic, flavorful pesto.

This pesto stands up well to chicken [and turkey] & stronger flavored fish, like bluefish.

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  • 1

Ingredients

  • 1 small clove garlic, peeled
  • 1/2 t kosher salt
  • 1/3 c walnuts
  • 4 oil-packed sun-dried-tomato halves
  • 1/2 c packed fresh basil leaves
  • 1/4 c fresh oregano leaves
  • 1/3 c EVOO, plus more for storing
  • 1 plum tomato (about 4 oz), blanched, peeled and seeded
  • 1 T grated Pecorino Romano cheese

Preparation

Step 1

1. Place garlic & salt in a mortar.
2. Add about 1/2 of the walnuts, sun-dried tomatoes, basil, oregano, and EVOO.
3. Using a pestle, crush against bottom and sides of mortar until a coarse paste forms.
4. Add remaining ingredients except cheese, crushing as directed.
5. Stir in cheese.
6. Transfer to an airtight container, cover with a layer of EVOO, & refrigerate up to 5 days.

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