Sun-Dried Tomato Sicilian Pesto

By KDHarmon

Ingredients

• 1 cup Sun-Dried Tomatoes (chopped)
• 1/2 cup Parsley Leaves (chopped)
• 1/2 cup Mint Leaves (chopped)
• 1/4 cup Almonds (blanched, skinless, chopped)
• 2 tablespoons Capers (packed in oil, drained)
• 1 cup Caciocavallo (freshly grated)
• 4 Cloves Garlic (smashed)
• 1/4 teaspoon Red Pepper Flakes
• 1/4 cup Extra-Virgin Olive Oil
• 1 pound Busiate or Spaghetti
• Salt and Freshly Ground Black Pepper

Details

Adapted from abc.go.com

Preparation

Step 1

In the bowl of a food processor, combine the Garlic, Herbs, Almonds, Capers and Tomatoes. Pulse a few times to chop and combine. With the food processor running, drizzle in the Olive Oil until combined. The resulting Pesto should be a little chunky and not too wet. Add the Grated Caciocavallo and pulse a couple times just to combine. Season to taste with Salt and Pepper. Set the sauce aside so that the flavors will meld.

In the meantime bring 6 quarts water to a rolling boil and add 2 tablespoons Salt. Add the Pasta and cook according to the package directions until al dente. Drain well. Add the Pasta to the serving bowl and toss with Pesto to combine.