Sun-Dried Tomato and Roasted Almond Pesto

Sun-Dried Tomato and Roasted Almond Pesto

Ingredients

Makes about 1 cup (about 16 tablespoons)

½ cup / 3 oz / 85 gr oil-packed sun-dried tomatoes, drained

⅓ cup / 1.7 oz / 48 gr salted roasted almonds

1 garlic clove, peeled

4 tablespoons grated Parmesan cheese

4 tablespoons grated Pecorino Romano cheese

8 fresh basil leaves

4 tablespoons olive oil

Directions

In a food processor (or blender) add roasted almonds, garlic, and basil and pulse until roughly chopped.

Add sun-dried tomatoes, Parmesan cheese, and Pecorino Romano cheese and process until a uniform paste has formed.

With the food processor (or blender) running, stream in the olive oil and continue blending until the olive oil is emulsified into the pesto and the sauce looks uniform.

Use immediately or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.