Sicilian Pesto

Name: Sicilian Pesto
Ingredients: 1/4 cup pine nuts; 3 garlic cloves; 4 cups loosely packed basil leaves (about 2 ounces); 1/4 cup extra-virgin olive oil; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/8 teaspoon crushed red pepper; 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese; 2 cups chopped seeded tomato, drained (about 2 large)

9 ingredients

2 steps

Ingredients

1/4 cup pine nuts
3 garlic cloves
4 cups loosely packed basil leaves (about 2 ounces)
1/4 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
2 cups chopped seeded tomato, drained (about 2 large)

Directions

1

Heat a small skillet over medium heat. Add nuts to pan; cook 4 minutes or until lightly toasted, stirring constantly. Remove from pan.
2

Combine nuts and garlic in a food processor; process until minced. Add basil, oil, salt, and peppers; process until blended, scraping sides occasionally. Add cheese; process until smooth. Spoon into a bowl; fold in tomato.