This pesto stands up well to chicken and stronger-flavored fish, like bluefish.
Servings: Makes 1 cup
  • 1 small clove garlic peeled
  • 1/2 tsp. kosher salt
  • 1/3 cup pine nuts
  • 4 oil-packed sun-dried tomato halves
  • 1/2 cup fresh basil leaves
  • 1/4 cup fresh oregano leaves
  • 1/3 cup extra-virgin olive oil and more for storing
  • 1 plum tomato (about 4 ounces), blanched, peeled and seeded
  • 1 Tbsp. grated Pecorino Romano cheese
  • Directions
    Place garlic and salt in a mortar. Add about 1/2 of the pine nuts, sun-dried tomatoes, basil, oregano, and olive oil. Using a pestle, crush against bottom and sides of mortar until a coarse paste forms.

    Add remaining ingredients except cheese, crushing as directed. Stir in cheese. Transfer to an airtight container, cover with a layer of extra-virgin olive oil, and refrigerate up to 5 days.


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