Pesto di Pomodori Secchi alla Siciliana

Use the pesto fresh! It can be stored for up to 2 days in the refrigerator with a layer of olive oil on the top to seal it.  

While this pesto is the perfect match for spaghetti, it can also be used as a condiment on roasted chicken or fish. Unless you're cooking for a large group you will have extra when you make this recipe, so get creative! 

• Remove the leaves from the stems and remove any hard stems from the leaves
  
  
• Gently rinse the leaves in cool water - let dry on paper towels or a dishtowel.  Make sure that the leaves are completely dry, unlike traditional basil pesto. 
  
  
• Chop the sun-dried tomatoes. 
  
  
• In a food processor or blender, process the olive oil, garlic, chopped sun-dried tomatoes, cheese, anchovies, and walnuts until everything is well amalgamated into the olive oil and is "creamy."
  
  
• Add the basil leaves  - you may need to do this in 2-3 batches depending on the size of your processor/blender. 
  
  
• Process to a pesto consistency.
  
  
• Add salt and pepper to taste.

You may need to add additional olive oil or the oil from the sun-dried tomatoes to achieve the proper consistency.  

HOT TIP: Never cut basil with a metal knife - always tear it with your fingers!